Blank problems in trace analysis of diethylhexyl and dibutyl phthalate: investigation of the sources, tips and tricks.

The analysis of phthalates, particularly that of di(2-ethylhexyl)phthalate (DEHP) and dibutyl phthalate (DBP), is notorious for blank problems. Methods and tools are listed to identify the sources and reduce the system contamination to below 1 pg DEHP and DBP or below 1 ng mL(-1) of sample solution. Once direct contact with phthalate-containing plastic articles is ruled out, the air is the major source, primarily via absorption to the surfaces of laboratory glass ware. A main improvement was achieved by cleaning solvents with aluminium oxide permanently left in the reservoirs. The data enables to estimate the contamination to be expected and to design methods keeping blanks below a critical threshold.

Injector-internal thermal desorption from edible oils performed by programmed temperature vaporizing (PTV) injection.

Injector-internal thermal desorption is a promising technique for the analysis of a wide range of food components (e.g., flavors) or food contaminants (e.g., solvent residues, pesticides, or migrants from packaging materials) in edible oils and fats or fatty food extracts. Separation from the fatty matrix occurs during injection. Using programmed temperature vaporizing (PTV) injection, the oily sample or sample extract was deposited on a small pack of glass wool from which the components of interest were evaporated and transferred into the column in splitless mode, leaving behind the bulk of the matrix. Towards the end of the analysis, the oil was removed by heating out the injector and backflushing the precolumn. The optimization dealt with the gas supply configuration enabling backflush, the injector temperature program (sample deposition, desorption, and heating out), separation of the sample liquid from the syringe needle and positioning it on a support, deactivation of the support surface, holding the plug of fused silica wool by a steel wire, and the analytical sequence maintaining adsorptivity at the desorption site low. It was performed for a mixture of poly(vinyl chloride) (PVC) plasticizers in oil or fatty food. Using MS in SIM, the detection limit was below 0.1 mg/kg for plasticizers forming single peaks and 1 mg/kg for mixtures like diisodecyl phthalate. For plasticizers, RSDs of the concentrations were below 10%; for the slip agents, oleamide and erucamide, it was 12%. The method of incorporating PTV injection was used for about one year for determining the migration from the gaskets of lids for glass jars into oily foods.

Assessment of epoxidized soy bean oil (ESBO) migrating into foods: comparison with ESBO-like epoxy fatty acids in our normal diet.

Epoxidized soy bean oil (ESBO) was found to be toxic for rats, but the toxic constituent is unknown. It became an issue as the migration from the gaskets in the lids for jars into oily foods regularly far exceeds the European legal limit (overall migration limit and specific migration limit derived from the tolerable daily intake (TDI)). In the context of risk management it was of interest to determine the epoxidized fatty acids of ESBO in those foods of our normal diet which are expected to contain the highest concentrations, i.e., oxidized edible oils (including degraded frying oils), fried foods, bakery ware and roasted meat. The contribution of epoxy oleic acid from ESBO to our diet turned out to be negligible. If this acid were the toxic component in ESBO, the toxicological assessment would primarily be a warning regarding oxidized fats and oils. The contribution of diepoxy linoleic acid from ESBO might be similar to the exposure from oxidized fats and oils of our diet, whereas the intake of triepoxy linolenic acid from ESBO exceeds that from normal food by around two orders of magnitude. Hence use of an epoxidized edible oil virtually free of linolenic acid would be inconspicuous in our diet.

Epoxidized soy bean oil migrating from the gaskets of lids into food packed in glass jars. Analysis by on-line liquid chromatography-gas chromatography.

The migration of epoxidized soy bean oil (ESBO) from the gasket in the lids of glass jars into foods, particularly those rich in edible oil, often far exceeds the legal limit (60 mg/kg). ESBO was determined through a methyl ester isomer of diepoxy linoleic acid. Transesterification occurred directly in the homogenized food. From the extracted methyl esters, the diepoxy components were isolated by normal-phase LC and transferred on-line to gas chromatography with flame ionization detection using the on-column interface in the concurrent solvent evaporation mode. The method involves verification elements to ensure the reliability of the results for every sample analyzed. The detection limit is 2-5 mg/kg, depending on the food. Uncertainty of the procedure is below 10%.