PMID- 28281659
OWN - NLM
STAT- MEDLINE
DCOM- 20181106
LR  - 20181113
IS  - 2045-2322 (Electronic)
IS  - 2045-2322 (Linking)
VI  - 7
DP  - 2017 Mar 10
TI  - Atmospheric Pressure Chemical Ionization Gas Chromatography Mass Spectrometry for 
      the Analysis of Selected Emerging Brominated Flame Retardants in Foods.
PG  - 43998
LID - 10.1038/srep43998 [doi]
LID - 43998
AB  - Emerging brominated flame retardants (eBFRs) other than polybrominated diphenyl 
      ethers (PBDEs), polybrominated biphenyls (PBBs) and their derivatives in foods 
      have been in focus in recent years due to their increasing production volumes, 
      indefinite information on toxicities and the lack of data on occurrence in 
      environments, foods as well as humans. In this study, gas chromatography was 
      coupled to an atmospheric pressure chemical ionization-tandem mass spectrometry 
      (APGC-MS/MS) for the analysis of six eBFRs in pork, chicken, egg, milk and fish. 
      A short section of unpacked capillary column coupled to the end of the analytical 
      column was applied to improve the chromatographic behaviors of high boiling point 
      compounds. The method was comprehensively validated with method limit of 
      quantification (mLOQ) lower than 8 pg/g wet weight (w.w.). Samples from Chinese 
      Total Diet study were quantified following the validated APGC-MS/MS method. 
      2,3,4,5-pentabromo-6-ethylbenzene (PBEB), hexabromobenzene (HBB), 
      pentabromotoluene (PBT) and 1,2-bis(2,4,6-tribromophenoxy)ethane (BTBPE) were 
      most frequently detected in samples. The highest concentration was found in fish 
      with 351.9 pg/g w.w. of PBT. This is the first report on the presence of PBT in 
      food samples with non-ignorable concentrations and detection rate.
FAU - Lv, Surong
AU  - Lv S
AD  - Beijing Advanced Innovation Center for Food Nutrition and Human Health, China 
      Agricultural University, Beijing 100193, China.
AD  - College of Science, Beijing University of Chemical Technology, Beijing, 100029, 
      China.
FAU - Niu, Yumin
AU  - Niu Y
AD  - Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food 
      Poisoning, Beijing Center for Disease Prevention and Control, 100013, China.
FAU - Zhang, Jing
AU  - Zhang J
AD  - Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food 
      Poisoning, Beijing Center for Disease Prevention and Control, 100013, China.
FAU - Shao, Bing
AU  - Shao B
AD  - Beijing Advanced Innovation Center for Food Nutrition and Human Health, China 
      Agricultural University, Beijing 100193, China.
FAU - Du, Zhenxia
AU  - Du Z
AD  - College of Science, Beijing University of Chemical Technology, Beijing, 100029, 
      China.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20170310
PL  - England
TA  - Sci Rep
JT  - Scientific reports
JID - 101563288
RN  - 0 (Flame Retardants)
SB  - IM
MH  - Animals
MH  - Eggs/analysis
MH  - Flame Retardants/*analysis
MH  - Food Analysis/*methods
MH  - Food Contamination/*analysis
MH  - Gas Chromatography-Mass Spectrometry/*methods
MH  - Meat/analysis
MH  - Milk/chemistry
PMC - PMC5345032
COIS- The authors declare no competing financial interests.
EDAT- 2017/03/11 06:00
MHDA- 2018/11/07 06:00
PMCR- 2017/03/10
CRDT- 2017/03/11 06:00
PHST- 2016/06/23 00:00 [received]
PHST- 2017/02/02 00:00 [accepted]
PHST- 2017/03/11 06:00 [entrez]
PHST- 2017/03/11 06:00 [pubmed]
PHST- 2018/11/07 06:00 [medline]
PHST- 2017/03/10 00:00 [pmc-release]
AID - srep43998 [pii]
AID - 10.1038/srep43998 [doi]
PST - epublish
SO  - Sci Rep. 2017 Mar 10;7:43998. doi: 10.1038/srep43998.