Aniline in vegetable and fruit samples from the Canadian total diet study
Food Research Division, Bureau of Chemical Safety, Food Directorate, HPFB, Ottawa, Ontario, Canada K1A 0K9.Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment (Impact Factor: 1.8). 07/2009; 26(6):808-13. DOI: 10.1080/02652030902759046
An isotope dilution method based on solvent extraction followed by GC-MS analysis was developed and used to determine aniline in vegetable and fruit samples collected from the Canadian total diet study. Aniline was not detected in any of the 23 vegetable samples from the 2005 total diet study at a method detection limit of 0.01 mg kg(-1). Among the 16 fruit samples, it was detected only in apple samples, with an average concentration of 0.278 mg kg(-1). Aniline was not detected in apple samples collected in the 2002, 2003, 2006 or 2007 total diet studies, but it was detected in the apple samples collected from the 2001 and 2004 studies, at concentrations of 0.085 and 0.468 mg kg(-1), respectively. The average aniline concentration for the 2001, 2004 and 2005 apple samples was 0.277 mg kg(-1). Good repeatability of the method was observed with replicate analysis of apple samples, with relative standard deviations (RSD) ranging 3.8-21% and an average of 11%.
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ABSTRACT: One of the main routes of human exposure to contaminants is through food. To assess the health impact, it is necessary to determine the levels of contaminants in foods and evaluate the exposure estimates. Many countries regularly conduct total diet studies as a method of assessing the exposure of the population to various contaminants present in foods. It is a comprehensive approach and is based on determination of contaminants in foods. The risk assessment is done by taking into account the actual quantity consumed by specific age-sex groups of a population. The approach has developed through multiple changes since its inception. This article aims to review and summarize the changes that have occurred in different countries. Some of the attempts include the addition of analytes and the use of sophisticated instrumentation in conjunction with better extraction and types of food commodities. The present analytical methods have reduced the limits of detection for many analytes in many food matrices, making this approach much more accurate and sensitive.
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