Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB R3C 3G8, Canada.
Anal Bioanal Chem. 2011 Jan;399(1):221-7. doi: 10.1007/s00216-010-4112-y. Epub 2010 Sep 2.
Polyfluorinated compounds (PFCs) are a relatively new and diverse set of compounds analyzed as contaminants in food. Their unique physical-chemical properties dictate the methods used for their analysis. Current analyses of the more volatile PFCs involve gas chromatography-mass spectrometry; liquid chromatography-tandem mass spectrometry is generally used for the less volatile PFCs. Considerations in the analysis of PFCs in foods include contamination from the widespread presence of materials that contain various PFCs, endogenous interfering compounds, and matrix effects. Future opportunities for research on PFCs in food exist, particularly in the areas of biological molecule-PFC interactions and the effects of food processing on these interactions. Future research will be facilitated by the synthesis of a wider variety of analytical standards.
多氟化合物（PFCs）是一组相对较新的、多样化的化合物，被分析为食品中的污染物。它们独特的物理化学性质决定了用于分析它们的方法。目前，对更易挥发的 PFC 进行分析时，会涉及气相色谱-质谱法；而对于不易挥发的 PFC，则通常使用液相色谱-串联质谱法。在分析食品中的 PFC 时，需要考虑到以下因素：各种含有不同 PFC 的材料的广泛存在会导致污染，内源性干扰化合物和基质效应也会对分析造成影响。未来在食品中 PFC 的研究仍有机会，特别是在生物分子与 PFC 的相互作用以及食品加工对这些相互作用的影响方面。通过合成更广泛的分析标准，将有助于未来的研究。
