Determination Of Parabens In Import And Export Food

With the rapid development of food industry, preservatives play a vitalrole in effect of antiseptic and preservation of food. Preservative of parabens,with the advantages of less consumption and low toxicity, has a goodantimicrobial effect on mold, bacteria and yeast. Inhibitory effect ofparabens is not easy to change with the change of pH, which ranged from4to8[1,2], and is stronger than sorbic acid and benzoic acid’s. So it’s morewidely used in food as a preservative. However, large or improper use ofparabens will cause some damage on the body, such as estrogen-like effects,influence of the male reproductive system and endocrine function of human,and so on[3-5]. So use quantity of parabens was limited to add in food bycountries.The current standard used gas chromatography to detect parabens, onlyof ethyl and propyl-paraben, in food. And a large number of ether is used toextract parabens, which is complicated operation and produced largeamounts of organic liquid waste. This study establishes a simple, fast, safeand accurate determination method to simultaneously detect six kinds ofparabens in food. The full text is composed of the two parts. Part I Determination of Parabens in import and export food byHPLC0bjective: To develop an HPLC method for the determination of sixkinds of parabens in food．Methods: The analytes were separated on anAgilent C18column（150×4.6mm，3.5μm), eluted by gradient with mobilephase of methanol and water, and detected by diode array detector. The flowrate was0.8mL/min, the column temperature was35℃,detected wavelengthwas260nm and the injection volume was10μL. Results: The standardcurve was lineared in the range of1～250μg/mL (γ≥0.9997). Limit ofdetection was1.6～8.1ng/mL. The recoveries were between86.6～108.5%,and the RSD were2.03～6.50%for the low concentration, middleconcentration and high concentration. Conclusions: This method is highsensitivity, high accuracy, good repeatability, and applied to determine theconcentration of six kinds of parabens in food.Part II Determination of Parabens in import and export food byHPLC-MS/MS0bjective: To develop an HPLC-MS/MS method for the determinationof six kinds of parabens in food．Methods: The analytes were separated onan Acquity UPLCTMBEH C1（8100×2.1mm，1.7μm）, eluted by gradient withmobile phase of methanol and5mmol/L ammonium acetic. The flow ratewas0.3mL/min, the column temperature was35℃and the injection volumewas10μL. Conditions of MS/MS: capillary:2.0kV, source temperature: 110℃, desolvation temperature:350℃, cone gas flow:50L/h(N2),desolvation gas flow:650L/h(N2), gas cell pirani pressure:3.58×10-3mbar(Ar). Results: The standard curve was lineared in the rangeof10～1000ng/mL (γ≥0.9991). Limit of quantification was20ng/mL. Therecoveries were between97.1～105.1%, and the RSD were2.05～6.11%forthe low concentration, middle concentration and high concentration.Conclusions: This method is high sensitivity, high accuracy, goodrepeatability, and applied to determine and verify the concentration of sixkinds of parabens in food.