Simultaneous determination of iodinated haloacetic acids and aromatic iodinated disinfection byproducts in waters with a new SPE-HPLC-MS/MS method.

Iodinated disinfection byproducts (DBPs) are an emerging category of halogenated DBPs in concern due to their high toxicity. Among them, polar iodinated DBPs, mainly including iodinated haloacetic acids (HAAs) and aromatic iodinated DBPs, were reported to be especially toxic. Thus, simultaneous determination of these polar iodinated DBPs in disinfected waters is of great significance for DBP studies. In this study, it was found that traditional liquid-liquid extraction, which was adopted for the determination of polar iodinated DBPs, was actually not suitable for the determination of monoiodoacetic acid (MIAA) and diiodoacetic acid (DIAA) due to the low recoveries, and thus a new SPE-HPLC-MS/MS method was developed for the simultaneous determination of iodinated HAAs and aromatic iodinated DBPs. The parameters for SPE pretreatment were optimized, including SPE cartridge, eluent volume, formic acid content in eluent, and sample pH before SPE. The new method was demonstrated to be sensitive and accurate with detection limits of 0.15, 0.04, 0.03, 0.02, 0.06, and 0.06 ng/L, quantitation limits of 0.48, 0.13, 0.10, 0.06, 0.19, and 0.19 ng/L, and precision of 8.3%, 6.0%, 12.3%, 8.8%, 11.4%, and 15.6% for MIAA, DIAA, 3,5-diiodo-4-hydroxybenzaldehyde, 3,5-diiodosalicylic acid, 2,6-diiodo-4-nitrophenol and 2,4,6-triiodophenol, respectively. The recoveries of these six polar iodinated DBPs were all in the range of 70-110%. The new method was applied to the determination of iodinated HAAs and aromatic iodinated DBPs in nine tap water samples, and they were detected with concentrations ranging from 0.03 to 3.97 ng/L, among which MIAA was detected in all the samples with the highest concentrations.

Simultaneous quantification of trihalomethanes and haloacetic acids in cheese by on-line static headspace gas chromatography-mass spectrometry.

Trihalomethanes (THMs) and haloacetic acids (HAAs) are the two most prevalent classes of disinfection by-products (DBPs) that are present in treated water. Four THMs and six HAAs are regulated by several countries in drinking waters but no regulation for these DBPs has been established in foods. THMs are volatile species that can easily be determined by static headspace (SHS)-GC-MS, but HAAs require a derivatisation step to make them suitable for GC due to their polar and hydrophilic nature. This paper describes the first analytical method that performs the simultaneous determination of 10 THMs and 13 HAAs (chlorinated, brominated and iodinated) in cheeses by SHS in one unique GC-MS run. Parameters controlling leaching, centrifugation, derivatisation and volatilisation were optimised taking into account the high volatility of THMs and the thermal instability of HAAs. To increase sensitivity, 3g of cheese was extracted with 10mL of water at pH 4.5-7.7, and after centrifugation the supernatant (∼8mL) was introduced into an HS vial for the derivatisation (HAAs) and volatilisation (HAA esters and THMs) of the species in an automatic SHS unit coupled to GC-MS. Detection limits within the range of 0.05-0.50 and 0.15-0.85µg/kg for THMs and HAAs, respectively, were obtained, and the relative standard deviation was lower than 10% for all the target analytes. Recoveries throughout the whole method were between 85-90% and 92-97% for THMs and HAAs, respectively. The SHS-GC-MS method was applied for the determination of THMs and HAAs in 3 groups of Spanish cheeses, which can be contaminated through contact with treated water during the manufacturing steps. Up to 2 THMs and 4 HAAs were found at µg/kg levels in the samples analysed.

Measurement of haloacetic acids and their decomposition in wine by capillary gas chromatography.

A method has been developed for the analysis of haloacetic acids in wine involving solid-phase extraction followed by methylation and quantification by capillary gas chromatography with electron capture detection. Recoveries from spiked samples were greater than 85% for each of the acids and the limits of detection of the method were 100, 10 and 5 micrograms/litre for the chloroacetic, bromoacetic and iodoacetic acids, respectively. The haloacetic acids were not detected in a survey of over 30 retail samples. Separate stability studies showed that the concentration of chloroacetic acid added to wine was essentially unaffected by up to 90 days storage at 30 degrees C. Under the same conditions, however, less than 20% of bromoacetic acid and iodoacetic acid remained.

In vitro acetylcholinesterase inhibition by type A botulinum toxin.

Type A botulinum toxin was studied for its ability to inhibit the action of acetyl-cholinesterase. The chromogenic substrate, indophenyl acetate, was used for assay of enzyme activity. Inhibition of enzyme function was detected through use of both 6.6 x 10(-6) mg (20 ld(50)) and 6.6 x 10(-10) mg (2 x 10(-3)ld(50)) of type A botulinal toxin. Control assays were performed by use of both homologous antitoxin and heterologous antitoxins (types B and E). Enzyme inhibition was effectively prevented by use of homologous antitoxin only. The inhibition noted was specific and reproducible for given substrate, enzyme, and toxin concentrations.