Solid phase microextraction of phthalic acid esters from vegetable oils using iron (III)-based metal-organic framework/graphene oxide coating.

A review on phthalate esters or phthalic acid esters (PAEs), chemicals of concern since a few decades ago that are widely used as plasticizers in food processing and packaging, is presented taking into account the background of such compounds, the metabolism, human exposure to PAEs, the sources and occurrence in food as well as the toxicological aspects and human health effects In addition, 45 novel research articles that were published between 2002 and 2017 were identified and their results were tabulated showing the PAEs analysed, food matrix of PAEs, methods of sample preparation/extraction, methods of instrumental analysis and quantitation, percentage recovery and limit of detection (LOD) of the instrument for ease of comparison and referencing In general, it was found that in the last 15 years, the number of PAEs analysed has increased from the commonly analysed 8 PAEs, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DIBP), di-n-butyl phthalate (DBP), butyl benzyl phthalate (BBP), dicyclohexyl phthalate (DCHP), di-n-octyl phthalate (DNOP) and di-(2-ethylhexyl) phthalate (DEHP) to as many as 23 PAEs The methods of sample preparation have also progressed from the simple liquid-liquid extraction using organic solvents to solid-phase microextraction techniques to the more recent head-space or direct immersion solid-phase microextraction methods Whereas for the analysis of PAEs, gas chromatography and liquid chromatography are still the preferred methods with improved LOD of analysis ranging from approximately 10 ppm for fatty foods to 1–60 ppt for water, juices and cooking oil samples

Phthalate Sample Preparation Methods and Analysis in Food and Food Packaging: a Review

A new green alternative vortex-assisted dispersive liquid–liquid microextraction method based on a natural hydrophobic deep eutectic solvent was developed for the extraction of 14 phthalic acid est...

Development of a Green Alternative Vortex-Assisted Dispersive Liquid–Liquid Microextraction Based on Natural Hydrophobic Deep Eutectic Solvents for the Analysis of Phthalate Esters in Soft Drinks

The residues of 16 phthalate esters (PAEs) in fresh tea leaves and made tea were determined via gas chromatography–tandem mass spectrometry to study their distribution and degradation characteristics during tea planting and processing Five PAEs were detected in all fresh tea leaves, and higher concentrations were detected in mature leaves The distribution of PAEs in fresh tea leaves ranged from 697 to 22440 μg/kg The degradative percentages of ∑5PAEs during green tea manufacturing ranged from 61 to 63% and were significantly influenced by the drying process The transfer rates of PAEs-D4 ranged from 52 to 1006% PAEs with a high water solubility showed the highest transfer coefficient in the range of 918–1006%, whereas PAEs with a high log Kow showed a low leaching efficiency below 119% These results benefit the risk evaluation and establishment of a maximum residue limit for PAEs in tea

Occurrence and Residue Pattern of Phthalate Esters in Fresh Tea Leaves and during Tea Manufacturing and Brewing

Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis

Determination of phthalate esters in teas and tea infusions by gas chromatography-mass spectrometry

A method was developed for the determination of five phthalate esters (PAEs) in tea. The phthalate esters were extracted from tea samples with an optimized extraction method and quantification was achieved by gas chromatography–mass spectrometry (GC–MS). The extraction parameters (i.e., extraction type, extraction solvent, extraction time, and amount of tea) and the conditions of detection were investigated and selected. Under the optimized conditions, the linearity of five PAEs were good in their detection range, the correlation coefficient of them were above 0.99. The limits of detection (LODs) were 0.24–3.72 μg/L. The spiked recovery varies from 87.63 to 98.08 %, and the relative standard deviations (RSD) were less than 8 % (n = 3). The proposed method was successfully applied to determine the five phthalate esters in commercial available tea samples, which suggested that the method was simple, less interference, and good repeatability.

Determination of Phthalate Esters in Tea by Gas Chromatography–Mass Spectrometry

This paper presents the application of salting-out in the analysis of methoxy-phenolic compounds in pu-erh tea by using headspace solid microextraction (HS-SPME) combined with gas chromatography mass spectrometry (GC/MS). At first, the influences of extraction and the best extraction condition were investigated, include SPME fibers, extraction time and extraction temperature. Under the optimum condition, the salting-out performances of NH4Cl, KCl, NaCl, MgCl2, Na2SO4, (NH4)2SO4 and C6H5O7Na3 were studied. Sodium citrate exhibits the highest extraction efficiency. Compared with unsalted, the total peak area of methoxy-phenolic compounds increased by 2.8 times with sodium citrate added. With C6H5O7Na3, the proposed method affords wide of linearity, good linear regression coefficients (0.992–0.999), detection limits varied from 1.54 to 14.53 ng/g and the relative standard deviations for repeatability were below 10 %. Recovery was ranged from 82.05 to 112.04 % and the relative standard deviations were below 10 %.

The Application of Salting-Out in the Analysis of Methoxy-Phenolic Compounds in Pu-erh Tea

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Determination of phthalate esters in teas and tea infusions by gas chromatography-mass spectrometry

Determination of Phthalate Esters in Tea by Gas Chromatography–Mass Spectrometry

The Application of Salting-Out in the Analysis of Methoxy-Phenolic Compounds in Pu-erh Tea