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http://dx.doi.org/10.9721/KJFST.2019.51.1.12

Determination of dichloroacetic acid and trichloroacetic acid in fresh-cut salads using gas chromatography-mass spectrometry  

Kim, Hekap (School of Natural Resources and Environmental Science, Kangwon National University)
Lee, Seong-gyun (Department of Environmental Science, Kangwon National University)
Yun, A-hyeon (Department of Paper Science and Engineering, Kangwon National University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.1, 2019 , pp. 12-17 More about this Journal
Abstract
Dichloroacetic acid (DCAA) and trichloroacetic acid (TCAA) in fresh-cut salads available from the market were determined by gas chromatography-mass spectrometry (GC-MS). The target compounds in 3 g of acidified homogenates were extracted with 20 mL of methyl t-butyl ether (MTBE). The extract was concentrated to 1 mL and heated for 1 h at $55^{\circ}C$. The analytes were separated using a DB-1701 column and detected with a mass spectrometer. The method detection limit was approximately $6{\mu}g/kg$, and both analytical accuracy and precision were found to be satisfactory. The linearity of the calibration curves expressed as the coefficients of determination was >0.996. The analysis of seven samples using the established method showed that the four samples contained considerable amounts of analytes ($25.4-31.2{\mu}g/kg$ of DCAA and $18.8-46.1{\mu}g/kg$ of TCAA). These results raised a concern about the impact of fresh-cut salad consumption on human health.
Keywords
Dichloroacetic acid; fresh-cut salad; GC-MS; trichloroacetic acid;
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Times Cited By KSCI : 2  (Citation Analysis)
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