Open AccessIdentification of Perfluorooctanoic Acid Release from Commercial Coated Cooking Pans by Liquid Chromatography Coupled to Electrospray Ionization Tandem Mass Spectrometry
Author(s) -
M. Boi,
F. Tateo
Publication year - 2007
Publication title -
american journal of agricultural and biological sciences
Language(s) - English
Resource type - Journals
eISSN - 1557-4997
pISSN - 1557-4989
DOI - 10.3844/ajabssp.2007.191.194
Subject(s) - perfluorooctanoic acid , chromatography , electrospray ionization , electrospray , chemistry , mass spectrometry , tandem mass spectrometry , hydrophilic interaction chromatography , liquid chromatography–mass spectrometry , extractive electrospray ionization , sample preparation in mass spectrometry , environmental chemistry , high performance liquid chromatography
Salts of perfluorooctanoic acid (PFOA) can be used in the manufacture of fluoropolymers employed for coating pans; moreover, PFOA can be formed as a byproduct of thermolysis of the aforesaid fluoropolymers. This study was carried out to evaluate PFOA migration into food cooked in fluoropolymer-coated pans. The pans were purchased from a local retailer and subjected to cooking conditions. Used oil was extracted with a methanol/water solution and analyzed by liquid chromatography tandem mass spectrometry (LC/MS/MS). We found that PFOA can enter cooked food during a container's first phases of use, not only in containers already abused by kitchen tools or otherwise scratched