Journal Article

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Journal of Agricultural and Food Chemistry

J.Agric.Food Chem.

26-Mar

56

6

2041

2047

LR: 20131121; JID: 0374755; 0 (Benzhydryl Compounds); 0 (Epoxy Compounds); 0 (Phenols); F3XRM1NX4H (2,2-bis(4-glycidyloxyphenyl)propane); MLT3645I99 (bisphenol A); 2008/02/20 [aheadofprint]; ppublish

United States

0021-8561; 0021-8561

PMID: 18284199

eng

Journal Article; IM

10.1021/jf073106n [doi]

Unknown(0)

18284199

Bisphenol A (BPA), bisphenol A diglycidyl ether (BADGE), and their derivatives in 38 canned foods sold in Japan were measured using high-performance liquid chromatography-mass spectrometry (LC-MS) and LC-tandem mass spectrometry (LC-MS/MS). BPA, BADGE, BADGE.2H 2O, BADGE.HCl.H2O, BADGE.HCl, and BADGE.2HCl were 0-235.4, 0-3.4, 0-247.2, 0.2-196.4, 0-3.0, and 0-25.7 ng/g, respectively, which did not exceed acceptable daily intake for BPA and specific migration limit for BADGEs. BADGE was degraded by 58, 100, 46, and 58% in water (pH 7), 0.01 N HCl (pH 2), 0.01 N NaCl (pH 6.8), and 0.01 N NaCl with acetic acid (pH 2.5), respectively, when it was allowed to stand at 120 degrees C for 30 min. The prominent derivatives formed were BADGE.2H 2O and BADGE.HCl.H2O, which was formed not only in BADGE with added HCl but also in that with NaCl. Acetic acid accelerated the formation of both BADGE.2H2O and BADGE.HCl.H2O in NaCl. No BPA was detected in any simulation samples started from BADGE. The results suggest that BPA and BADGE are independently leached into canned foods and that BADGE is easily changed to more stable compounds such as BADGE.2H2O and BADGE.HCl.H2O by sterilization.

Benzhydryl Compounds, Chromatography, High Pressure Liquid, Epoxy Compounds/analysis, Food Handling/methods, Food Packaging, Food Preservation, Hot Temperature, Japan, Mass Spectrometry, Phenols/analysis, Sterilization

Yonekubo,J., Hayakawa,K., Sajiki,J.

Nihon Waters KK, Katokichi Shin-Osaka Building, Osaka, Japan.

20080220

http://vp9py7xf3h.search.serialssolutions.com/?charset=utf-8&pmid=18284199

2008