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KMID : 0380620180500010014
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 1 p.14 ~ p.20
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Development of a pretreatment method for determination of levels of perfluorinated compounds in foods according to fat and protein contents
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Bang Sun-Ah
Park Na-Youn
Hwang Young-Rim
Kang Kil-Jin
Kim Hye-Jeong
Kang Young-Woon
Kho Young-Lim
Kim Jung-Hoan
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Abstract
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Perfluorinated compounds (PFCs) have recently been recognized as global environmental pollutants. This study was performed to develop an analytical method for determination of levels of PFCs in food by LC-MS/MS. One hundred and nine food products were divided into two groups based on their fat and protein contents (high and low), following which samples containing high fat and protein contents were pooled and subjected to pretreatment consisting of enzymatic degradation and hexane extraction. The limit of detection of 17 PFCs in the samples were in the range of 0.013-0.145 ng/g. The degrees of precision of detection for group 1 (samples with low fat and protein contents) and group 2 (samples with high fat and protein contents) were 0.8-21.1 and 1.7-28.2%, respectively, with an accuracy of 78.8-109.8% for group 1 and 80-114.5% for group 2. This study indicated that pretreatment of high fat and protein foods with enzymatic degradation and hexane extraction would improve the detection of PFCs in food.
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KEYWORD
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perfluorinated compounds, LC-MS/MS, fat content, enzyme treatment
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