Jun-Hyun Sung

HPLC-MS/MS analysis of 9 artificial sweeteners in imported foods

An analytical method for the simultaneous determination of 9 artificial sweeteners (acesulfame-K, cyclamate, sodium saccharin, aspartame, alitame, neotame, sucralose, dulcin, and neohesperidine dihydrochalcone) in imported foods by HPLC-MS/MS was developed. Samples were extracted with buffer solution (pH 4.5). The supernatant was analyzed by HPLC-MS/MS after centrifugation and filtration. The sample was separated on a thermo hypersil BPS C18 (250×3 mm, 5-μm) column, and detected by MS/MS with selective reaction monitoring (SRM) mode. The correlation coefficients (r2) of the calibration curve were >0.99. The recoveries were 90.0–107.5% with good coefficients of variation of 1.8–8.6%. The limits of detection and limits of quantification were between 0.001 and 0.375 mg/mL and between 0.003 and 1.125 mg/mL, respectively. The proposed method has been successfully applied to the determination of the 9 sweeteners in various foods.

Analytical Method Development of 2,6-dimethylnaphthalene Dicarboxylate (2,6-NDC) and 2,6-naphthalene Dicarboxylic Acid (2,6-NDA) in Poly (ethylene naphthalate) (PEN)

Poly (ethylene naphthalate) (PEN), which is likely to be widely used in various application due to good barrier properties, is manufactured by condensation polymerization of 2,6-dimethylnaphthalene dicarboxylate (2,6-NDC) or 2,6-naphthalene dicarboxylic acid (2,6-NDA) with ethylene glycol. In this study, an analytical method to determine monomers in food simulants, which might migrate from PEN food contact materials into food, was developed. The HPLC-UV method was validated for 2,6-NDC and 2,6-NDA. The obtained validation parameters were selectivity, sensitivity, linearity, precision and recovery. The simultaneous HPLC method was considered the be most effective analytical method to determine 2,6-NDC and 2,6-NDA in food simulants.

A Study on Residual Amounts of Vinyl Chloride/Vinylidene Chloride in Poly(vinyl chloride)/Poly(vinylidene chloride) Food Packaging using Headspace GC/MS

Jun Hyun Sung, In Shin Kwak, Sung Kwan Park, Hyung Il Kim, Ho Soo Lim,Ju Young Lee, Mi Yun Byun, and So Hee Kim*Food Additives and Packages Division, National Institute of Food and Drug Safety EvaluationAbstract Vinyl chloride (VC) and vinylidene chloride (VDC), which may be present in poly(vinyl chloride) (PVC) andpoly(vinylidene chloride) (PVDC) food packaging, were analyzed by using a headspace-gas chromatograph (GC)/massspectrometer (MS) equipped with a PLOT Q column. 1-Chloropropane (1-CP) was used as an internal standard. Thedeterminations of VC and VDC were carried out by monitoring the characteristic ions for each compound: m/z=61, 62,64 and m/z=61, 96, 98, respectively. The method validated in this study can be suitable for the compliance test of EUregulation. Among 103 food packaging samples, VC and VDC were not detected, except in one PVDC food package.However, the detected level of VDC in the sample was below the EU regulatory specific limitation.Keywords: vinyl chloride, vinylidene chloride, food packaging