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Development of GC-MS for determination of benzene content in food products containing benzoate salts and ascorbic acid

Nguyen Nhu Thuong Le Thi Thuy Nguyen Thi Phuong Thao Vu Ngan Binh Nguyen Thi Anh Huong Tran Cao Son Vu Thi Trang
Published 10/02/2022

Article Details

How to Cite
Nguyen Nhu Thuong, Le Thi Thuy, Nguyen Thi Phuong Thao, Vu Ngan Binh, Nguyen Thi Anh Huong, Tran Cao Son, Vu Thi Trang. "Development of GC-MS for determination of benzene content in food products containing benzoate salts and ascorbic acid". Vietnam Journal of Food Control. vol. 5, no. 3, pp. 422-432, 2022
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422-432
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Main Article Content

Abstract

Food products containing simultaneously benzoate salts and ascorbic acid have a risk of benzene formation. This study has developed gas chromatography-mass spectrometry method GC-MS to determine the benzene content in foods containing benzoate salts and ascorbic acid simultaneously. The analyte sample was distilled to recover benzene and analyzed on GC-MS using a purge and trap injector, the analysis was controlled by benzened6 internal standard. The method has been validated for the parameters specified by AOAC. The method detection limit was 0.05 µg/kg, the method quantification limit was 0.15 µg/kg, the recovery ranged from 86.6 to 110.9%, Repeatability, RSDr in the range of 4.0 - 7.2%. The method has been applied to analyze the benzene content in 120 food samples including: soft drinks, fruit nectar, chili sauce and jam. Results of detecting benzene in 33 samples out of 120 surveyed samples, benzene content ranged from 0 to 109.7 µg/kg.

Keywords:

Benzene, purge and trap, GC-MS.

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