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Application of positive ion chemical ionisation and tandem mass spectrometry combined with gas chromatography to the trace level analysis of ethyl carbamate in bread
Author(s) -
Hamlet Colin G.,
Jayaratne Sanal M.,
Morrison Carol
Publication year - 2005
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.2047
Subject(s) - chemistry , chromatography , mass spectrometry , chemical ionization , gas chromatography , tandem mass spectrometry , tandem , ion , analytical chemistry (journal) , ionization , organic chemistry , aerospace engineering , engineering
A rapid, sensitive and selective method has been developed and validated for the analysis of the contaminant ethyl carbamate (EC) in bread products at the part‐per‐billion level. The new procedure uses positive ion chemical ionisation (PICI) and tandem mass spectrometry (MS/MS), combined with gas chromatography (GC), on a ‘bench‐top’ triple‐quadrupole mass spectrometer. Ammonia was the PICI reagent gas of choice because of its ability to produce abundant [M+H] + and [M+NH 4 ] + ions from EC and deuterium‐labelled EC (LEC) used as an internal standard. For identification and quantification, selected reaction monitoring (SRM) was used to follow the precursor‐to‐product ion transitions of m/z 107 → 90, m/z 107 → 62 and m/z 90 → 62 for EC, as well as m/z 112 → 63 for the LEC internal standard. The limits of detection and quantification were 0.6 and 1.2 µg kg −1 , respectively, and the recovery of the method was 101 ± 10% at 10 µg kg −1 and 98 ± 5% at 100 µg kg −1 . The precision of the method, established under conditions of intermediate reproducibility, did not exceed a relative standard deviation of 7%. The quantitative performance of the new GC/PICI‐SRM procedure compared favourably with that of a reference method based on GC/MS and selected ion monitoring (correlation coefficient, r = 0.997). However, the new method had the advantages of reduced sample preparation time, improved sensitivity and unambiguous identification of EC at all concentrations. Application of the new method to the analysis of 50 UK breads showed that levels of EC ranged from 0.6 to 2.3 µg kg −1 in retail products and from 3.1 to 12.2 µg kg −1 for breads prepared using domestic breadmaking machines (dry weight basis). Toasting bread in a domestic toaster led to increases of between two‐ and three‐fold in mean EC concentrations. Copyright © 2005 John Wiley & Sons, Ltd.