Research Group on Microbiology and Quality of Fruit and Vegetables, Food Science and Technology Department, CEBAS-CSIC, Campus Universitario de Espinardo, PO Box 164 Espinardo, Murcia E-30100, Spain.
Research Group on Microbiology and Quality of Fruit and Vegetables, Food Science and Technology Department, CEBAS-CSIC, Campus Universitario de Espinardo, PO Box 164 Espinardo, Murcia E-30100, Spain.
J Chromatogr A. 2023 Nov 22;1711:464449. doi: 10.1016/j.chroma.2023.464449. Epub 2023 Oct 12.
Haloacetic acids (HAAs) are one of the most important chlorinated disinfection by-products generated during water disinfection in the fresh-cut industry, and they can remain in the product, resulting in a consumer health risk. In this study, ultra-high-pressure liquid chromatography-tandem multiple reaction monitoring mass spectrometry (UHPLC-MRM) analysis used for drinking water was optimized and applied for the quantification of nine HAAs (HAA9) in fresh-cut lettuce and process water samples, with the complex matrix interferences for separation, and quantification problems. The method showed good selectivity, specificity and linearity, satisfactory values for trueness (recoveries of 80-116 %), precision (<22 %), and uncertainty (<55 %). Quantification limits varied from 1 to 5 µg L or µg kg. The matrix effect for tribromoacetic, bromochloroacetic and chlorodibromoacetic acid was corrected by matrix-matched calibration and standard addition. After storage at -20 °C, only monobromoacetic acid was the HAA which loss happened after 7 days. The application of the methodology in lettuce and process water samples from the industry was successfully implemented. Therefore, this method could be employed for the quality control and regulatory analysis of HAAs in fresh products and process water from the fruit and vegetable industry.
卤乙酸（HAAs）是鲜切工业中饮用水消毒过程中产生的最重要的氯化消毒副产物之一，它们可能残留在产品中，对消费者的健康构成风险。在本研究中，优化了用于饮用水的超高效液相色谱-串联多重反应监测质谱法（UHPLC-MRM）分析，并将其应用于鲜切生菜和工艺用水样品中 9 种卤乙酸（HAA9）的定量分析，以解决复杂基质干扰分离和定量问题。该方法具有良好的选择性、特异性和线性，准确度（回收率为 80-116%）、精密度（<22%）和不确定度（<55%）均令人满意。定量限为 1 至 5 µg L 或 µg kg。通过基质匹配校准和标准添加校正了三溴乙酸、溴氯乙酸和二溴氯乙酸的基质效应。在-20°C 下储存后，只有一溴乙酸在 7 天后发生损失。该方法成功应用于工业中生菜和工艺用水样品的检测。因此，该方法可用于水果和蔬菜工业中鲜产品和工艺用水中卤乙酸的质量控制和法规分析。
