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Building on recently published work, a HPLC-MS-MS method for the identification and determination of individual PAAs will be developed and validated.
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Methods will also be developed to extract and concentrate the individual PAAs from selected food simulants and foodstuffs.
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The resulting method, will be applied to laminated packaging, in particular that used in packs with a high packaging area:food mass ratio (e.g. small sachets containing vinegar or tomato sauce). It will also be applied to coloured food contact articles.
Primary aromatic amines may arise in materials intended for food contact as a result of the presence of impurities or breakdown products from aromatic isocyanates to make polyurethanes or colourants prepared by diazo-coupling.
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Traditionally a colourimetric test is used to screen for the presence of aromatic amines based on the response to aniline. However, a number of primary aromatic amines give a weaker response than aniline. It is therefore important to be able to identify the specific aromatic amines present. This should be possible with the advent of high pressure liquid chromatography-mass spectrometric (HPLC-MS) methods of analysis.
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This project will explore the application of tandem HPLC-MS (HPLC-MS-MS) to the determination of individual primary aromatic amines.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.