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Migration kinetics of primary aromatic amines from polyamide kitchenware: Easy and fast screening procedure using
S Sanllorente1, L A Sarabia2, M C Ortiz1
1Department of Chemistry, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
Talanta
|September 4, 2016
Summary
A new spectrofluorimetric method accurately detects harmful primary aromatic amines (PAAs) in polyamide cookware. This fast, green analytical approach identifies migration, ensuring food safety and compliance with regulations.
Area of Science:
- Analytical Chemistry
- Food Safety Science
- Materials Science
Background:
- Primary aromatic amines (PAAs) pose health risks, with migration from food contact materials requiring strict control.
- Polyamide cookware is a significant source of PAA contamination, necessitating rapid analytical methods.
- European Union data shows PAAs are frequently detected in food safety notifications.
Purpose of the Study:
- To develop a fast, cost-effective, and non-separative spectrofluorimetric method for determining specific PAAs in polyamide cooking utensils.
- To enable unequivocal identification and quantification of aniline (ANL), 2,4-diaminotoluene (2,4-TDA), and 4,4'-methylenedianiline (4,4'-MDA).
- To assess PAA migration from polyamide cookware into food simulants and model the migration kinetics.
Main Methods:
- Second-order calibration of excitation-emission fluorescence matrices (EEMs).
- Parallel factor analysis (PARAFAC) for trilinear decomposition and analyte identification.
- Migration tests using 3% acetic acid as a food simulant.
- Kinetic modeling of 4,4'-MDA migration.
Main Results:
- The spectrofluorimetric method with PARAFAC calibration unequivocally identified and quantified ANL, 2,4-TDA, and 4,4'-MDA.
- Recovery percentages ranged from 82.6% to 112.7% for the target analytes.
- Detectable levels of 4,4'-MDA were found migrating from some polyamide cooking utensils into the food simulant.
- A kinetic model was successfully fitted to the experimental migration data for 4,4'-MDA.
Conclusions:
- The developed spectrofluorimetric method is efficient, selective, and suitable for routine control of PAAs in polyamide cookware.
- The method aligns with green analytical chemistry principles by simplifying sample treatment and avoiding toxic solvents.
- Findings highlight the need for continued monitoring of PAA migration from food contact materials to ensure consumer safety.
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