한빛사 논문
성균관대학교
Abstract
Eun Mi Kima, Dan Ah Kimb, Sung Won Kwonb, Yan Jina, Heesoo Leea, Seulgi Kanga, Jeongmi Leea,*
a School of Pharmacy, Sungkyunkwan University, Suwon, Gyeonggi 16419, Republic of Korea
b College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
*Corresponding author : Jeongmi Lee
Abstract
A headspace sampling-gas chromatography/mass spectrometry (HS-GC/MS) method using mild HS conditions (40 °C, 30 min) was established, validated in terms of specificity, linearity (1.75–87.65 ng mL−1), precision (0.3–9.1% RSD), and accuracy (81.1–117.7%); and applied for the monitoring of 900 commercial beverage samples of six different types. These mild (low-temperature) conditions were compared with 1) optimized (high-temperature) conditions and 2) a liquid-phase microextraction method involving no heat treatment. This method was desirable because a high equilibrium temperature induced artefactual benzene formation from benzoate and ascorbic acid. In a 2IV 8-3 fractional factorial design, eight variables—ascorbic acid, benzoate, benzaldehyde, Cu2+, Fe2+, riboflavin, pyridoxine, and heat treatment—were tested as potential factors affecting benzene formation. All variables except Fe2+ and pyridoxine significantly affected benzene formation, both individually and interactively. The present study suggests an accurate and reliable method for benzene analysis and provides strategies to prevent unintentional benzene formation in beverages.
Keywords : Benzene monitoring; Artefactual formation; Beverage; Headspace conditions; Ingredients
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