AOAC 133rd Annual Meeting - Final Program

Poster Abstracts | Wednesday

P-W-014 Evelyn Wang , Helen Hao , Gerard Byrne , Jennifer Davis , Katie Pryor , Christopher Gilles , Robert Clifford , Shimadzu Scientific Instruments, Inc., Columbia, MD, USA Extractables and Leachables Analysis of Common Household Food Storage Products Using a Quadrupole Time-of-Flight (Q-TOF) Mass Spectrometer Using a high-resolution mass spectrometer to investigate extract- ables and leachables in a plastic sandwich bag, clear plastic cup, and aluminum foil. Since food contact materials (FCMs) are in direct contact in consumer products, the existence of extractables and leachables (E&L) in the packaging and storage materials can raise health and safety concerns. To address these concerns and comply to the regulations, companies demand methods and techniques to analyze their products for research and development as well as quality assurance purposes. In response to this increasing demand, we developed a method to analyze extractables and leachables in FCMs using a liquid chromatography high accuracy mass spectrometer. Presenter: Evelyn Wang, Shimadzu Scientific Instruments, Inc., Columbia, MD, USA, Email: ehwang@shimadzu.com P-W-015 Xiaohua Liu , Ying Ye , Jun Fan , Taohong Huang , Shimadzu China, Shanghai, China; Eberhardt Kuhn , Shimadzu USA, Columbia, MD, USA Off-Flavor System of Shimadzu Analyzes the Odor Components in Edible Oil Edible oil is an indispensable cooking ingredient and a healthy essential nutrient in people’s life. The edible oil will produce different odors during the production or storage process. In the process of oil production, peculiar smells are produced. For example, the oil made from the scorched embryo has a burnt smell, the alkali-smelted oil has a “soap taste”, and the leached oil has a solvent taste. Grease can cause rancid odor due to improper storage conditions, such as unpleasant clams taste, stinky smell, etc. The smell of edible oil directly affects the flavor quality and edible value of the food. So it is essential to establish a rapid and effective method for detecting odor substances in edible oils. A simple and fast method of analyzing 150 kinds of odor substances was established for rapid screening of odor components in edible oil with GCMS-TQ8040. Presenter: Eberhardt Kuhn, Shimadzu USA, Columbia, MD, USA, Email: erkuhn@shimadzu.com P-W-016 Yong Wang , Jun Fan , Taohong Huang , Shimadzu China, Shanghai, China; Eberhardt Kuhn , Shimadzu USA, Columbia, MD, USA Analysis of Odor Components in Fish by Shimadzu Off-Flavor System Fish is rich in nutrients and pleasant flavors and is popular among the public. Flavor is one of the main eating qualities of aquatic products, and is an important indicator for customers to evaluate their quality. Odor substances play an important role in the overall flavor of fish, and are an important sensory evalua- tion factor for fish. The study of odor substances has important

preparation and chromatography separation in order to mini- mize ME and evaluate the effect of ME on the LC-IDMS assays, has also been described. Calibration methods, including internal standard, standard addition, matrix-matched calibration were presented as well. In this paper, the analysis of chloramphen- icol residues in milk powder and fish, clenbuterol in pork and sulfonamides in honey et.al for example, the effect of sample preparation, chromatographic conditions, mass spectrometry detection and matrix effect on LC-ID-MS/MS quantitative results were investigated, respectively. Presenter: Xiuqin Li, National Institute of Metrology, Beijing, China, Email: lixq@nim.ac.cn P-W-012 Raymond Li , Zhaoqi Zhan , Shimadzu (Asia Pacific) Pte. Ltd, Cintech, Singapore; Robert Clifford , Shimadzu Scientific Instruments, Inc., Columbia, MD, USA Fast ICP-MS Method for Determination of Heavy Elements in Different Types of Food Matrices In this work, the concentrations of seven trace level heavy elements (As, Cd, Cr, Ni, Pb, Se, and Tl) in different types of foodstuffs were determined using inductively coupled plasma mass spectrometry (ICP-MS). The food samples were prepared using microwave digestion method with nitric acid. A fast and versatile ICP-MS method using helium collision mode was developed. The method accuracy was verified by comparison of analysis results from different isotopes and validated using spike recovery test in a variety of food matrices to demonstrate its robustness and suitability for routine food safety analysis. Presenter: Raymond Li, Shimadzu (Asia Pacific) Pte. Ltd, Cintech, Singapore, Email: raymondli@shimadzu.com.sg P-W-013 Raymond Li , Zhaoqi Zhan , Shimadzu (Asia Pacific) Pte. Ltd, Cintech, Singapore; Xinrong Lee , Singapore, Cintech, Singapore; Robert Clifford , Shimadzu Scientific Instruments, Inc., Columbia, MD, USA Evaluation of Heavy Metal Migration from Different Types of Plastic Food Packaging Materials into Aqueous Simulants Using ICP-MS Metal migration from different types of plastic food packaging materials was studied. The packaging materials were immersed into several mimic food solutions according to EU legislation to simulate the process of heavy metal migration onto foodstuffs. The concentrations of 14 metallic elements in aqueous simu- lants were accurately determined by the developed ICP-MS method. The migration of elements was observed to increase with contact time. The presence of heavy metals especially toxic elements such as Pb highlighted the importance of quality control measures for food packaging materials. Presenter: Raymond Li, Shimadzu (Asia Pacific) Pte. Ltd, Cintech, Singapore, Email: raymondli@shimadzu.com.sg

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