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KMID : 0380620190510010012
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 1 p.12 ~ p.17
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Determination of dichloroacetic acid and trichloroacetic acid in fresh-cut salads using gas chromatography-mass spectrometry
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Kim He-Kap
Lee Seong-Gyun
Yun A-Hyeon
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Abstract
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Dichloroacetic acid (DCAA) and trichloroacetic acid (TCAA) in fresh-cut salads available from the market were determined by gas chromatography-mass spectrometry (GC-MS). The target compounds in 3 g of acidified homogenates were extracted with 20 mL of methyl t-butyl ether (MTBE). The extract was concentrated to 1 mL and heated for 1 h at 55°C. The analytes were separated using a DB-1701 column and detected with a mass spectrometer. The method detection limit was approximately 6 μg/kg, and both analytical accuracy and precision were found to be satisfactory. The linearity of the calibration curves expressed as the coefficients of determination was >0.996. The analysis of seven samples using the established method showed that the four samples contained considerable amounts of analytes (25.4-31.2 μg/kg of DCAA and 18.8-46.1 μg/kg of TCAA). These results raised a concern about the impact of fresh-cut salad consumption on human health.
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KEYWORD
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Dichloroacetic acid, fresh-cut salad, GC-MS, trichloroacetic acid
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