High Performance Liquid Chromatography-Tandem Mass Spectrometry for Determination of Perfluorinated Compounds in Animal Visceral and Muscle Tissues

doi:10.7506/spkx1002-6300-201004029

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (4): 127-131.doi: 10.7506/spkx1002-6300-201004029

• Analysis & Detection • Previous Articles Next Articles

High Performance Liquid Chromatography-Tandem Mass Spectrometry for Determination of Perfluorinated Compounds in Animal Visceral and Muscle Tissues

WANG Jie-ming1，WANG Li2，FENG Yu-jing2，PAN Yuan-yuan1，SHI Ya-li1，CAI Ya-qi1,*

1. State Key Laboratory of Environmental Chemistry and Ecotoxicity, Research Center for Eco-environmental Sciences, Chinese Acadmy
of Sciences, Beijing 100085, China；2. College of Biological Sciences, China Agricultural University, Beijing 100193, China

Received:2009-04-16 Revised:2009-09-16 Online:2010-02-15 Published:2010-12-29
Contact: CAI Ya-qi E-mail:caiyaqi@rcees.ac.cn

Abstract

Abstract:

A high performance liquid chromatography-electrospray ionization-tandem mass spectrometric (HPLC-ESI-MS/MS) method was proposed for the determination of 11 perfluorinated compounds (PFCs) including 9 common PFCs, 2-perfluorooctyl ethanoic acid (FOEA) and 2H-Perfluoro-2-decenoic acid (FOUEA) in animal visceral (pork heart, pork liver, pork kidney, chicken heart and chicken liver) and muscle (pork tenderloin and chicken breast) tissues. WAX and MAX SPE cartridges were compared for the difference in recovery of 11 PFCs and WAX SPE cartridge was selected. Ion-pair liquid-liquid extraction and alkaline digestion were determined to be optimal methods for sample pretreatment of visceral and muscle tissues, respectively. In the determinations of real samples including pork liver, etc purchased from a local farmers market, the developed method exhibited low spike recoveries of PFTA, FOEA and FOUEA, while the spike recoveries of other 8 PFCs were found to be in the range of 80%－120%. The limit of detection of the method ranged from 0.002 to 0.032 ng/g.

Key words: perfluorinated compounds, viscera, muscle, HPLC-ESI-MS/MS

CLC Number:

TS251.7

WANG Jie-ming1，WANG Li2，FENG Yu-jing2，PAN Yuan-yuan1，SHI Ya-li1，CAI Ya-qi1,*. High Performance Liquid Chromatography-Tandem Mass Spectrometry for Determination of Perfluorinated Compounds in Animal Visceral and Muscle Tissues[J]. FOOD SCIENCE, 2010, 31(4): 127-131.

[1]	SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking [J]. FOOD SCIENCE, 2021, 42(8): 165-171.
[2]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[3]	HOU Yanru, SU Lin, HOU Puxin, BAI Yanping, SUN Bing, ZHAO Lihua, HUANG Kaibiao, LÜ Ke, JIN Ye. Effect of Feeding Regimens on Muscle Fiber Type Composition and Meat Quality of Sunit Sheep and Underlying Regulatory Mechanism [J]. FOOD SCIENCE, 2021, 42(7): 83-89.
[4]	SU Lin, LI Huijiao, HOU Yanru, ZHAO Yajuan, BAI Yanping, SUN Bing, ZHAO Lihua, JIN Ye. Effects of Dietary Supplementation with Creatine Monohydrate and Conjugated Linoleic Acid on Muscle Fiber-Related Gene Expression and Enzyme Activities in Mice [J]. FOOD SCIENCE, 2021, 42(7): 149-155.
[5]	LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin. Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle [J]. FOOD SCIENCE, 2021, 42(7): 253-259.
[6]	WANG Caixia, BAI Chan, XIONG Guangquan, WANG Juguang, LI Ning, ZU Xiaoyan, LI Hailan, LIAO Tao. Effect of Eugenol Anesthesia on Waterless Live Transportation of Micropterus salmoides [J]. FOOD SCIENCE, 2021, 42(5): 228-236.
[7]	LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei. Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality [J]. FOOD SCIENCE, 2021, 42(17): 201-209.
[8]	GONG Xue, CHANG Jiang, LI Danting, SUN Zhihui. Effect of Ultrahigh Pressure on the Structure of Scallop Adductor Muscle [J]. FOOD SCIENCE, 2021, 42(13): 87-93.
[9]	HU Feifei, QIAN Shuyi, LI Xia, JIANG Feng, HU Haimei, ZHANG Chunhui. Effect of Low Voltage Electrostatic Field-Assisted Chilling Storage on Quality of Beef [J]. FOOD SCIENCE, 2021, 42(1): 132-138.
[10]	FANG Guokang, XU Jianming, LI Ruohui, JIANG Dan, HUANG Yingchun. Current Pollution Situation of Perfluorinated Compounds in Waters and Foodstuffs and Recent Progress in Understanding Their Interactions with Liver Fatty Acid Binding Protein [J]. FOOD SCIENCE, 2020, 41(7): 329-335.
[11]	WANG Rui, ZHANG Diya, LI Ye, SU Xiurong. Identification of Dominant Peptides from Hydrolyzed Tuna Dark Muscle and Their Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities [J]. FOOD SCIENCE, 2020, 41(23): 91-99.
[12]	JIANG Minghui, TIAN Yuanyong, YAN Lixin, WANG Xuanfei, YUAN Chunhong, LIU Junrong. Microstructure Change and Myofibrillar Protein Stability of Patinopecten yessoensis Striated Adductor Muscle during Chilling Storage [J]. FOOD SCIENCE, 2020, 41(21): 175-181.
[13]	BAI Yanping, HOU Yanru, HOU Puxin, SUN Bing, ZHAO Lihua, BA Jimuse, JIN Ye, SU Lin. Recent Progress in Deciphering the Regulatory Mechanism of Lactic Acid Bacteria on Mitochondrial Biogenesis in Skeletal Muscle [J]. FOOD SCIENCE, 2020, 41(21): 259-266.
[14]	HAN Hongli, ZHANG Jingfei, SHEN Mingming, HE Jiale, LIU Jia, YANG Peixuan, WANG Tian. Effect of Taurine on Growth Performance, Meat Quality and Muscle Antioxidant Function in Broilers [J]. FOOD SCIENCE, 2020, 41(17): 17-22.
[15]	YIN Xiaoyu, LIU Haotian, ZOU Wenrong, KONG Baohua, CHEN Qian. Mechanism of the Interaction of Muscle Proteins with Flavor Compounds and Factors Influencing It: A Review [J]. FOOD SCIENCE, 2020, 41(15): 288-294.

High Performance Liquid Chromatography-Tandem Mass Spectrometry for Determination of Perfluorinated Compounds in Animal Visceral and Muscle Tissues

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments