Hwang Sunhye, Kim Soyoung, Jeon Minyeong, Cho Yongsun
Food Analysis Center, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
Foods. 2025 Mar 13;14(6):980. doi: 10.3390/foods14060980.
As food packaging materials are in direct contact with the food we eat and cook under heat or pressure, consumers are apprehensive of their adverse effects on the food products. Perfluoroalkyl and polyfluoroalkyl substances (PFASs) are often used in food packaging because of their hydrophobic properties; however, some PFASs are carcinogens, thus prompting further studies on their effects. In this study, a pretreatment method of 31 PFASs in coffee was established using the QuEChERS extraction method and analyzed by liquid chromatography-tandem mass spectrometry. We brewed 32 types of capsule coffee distributed in Korea, analyzed them for PFASs, and evaluated their safety. The results show that perfluorooctanoic acid and 8:2 fluorotelomer sulfonate levels are higher in machine-brewed capsule coffee than in capsule coffees brewed manually through a paper filter. However, the hazard quotient and excess cancer risk for all coffee samples are lower than the World Health Organization standards, and therefore, these samples are considered safe. The results of this study may aid in expanding the existing literature on PFAS detection in relation to human health.
由于食品包装材料与我们食用以及在加热或加压条件下烹饪的食物直接接触，消费者担心其会对食品产生不良影响。全氟烷基和多氟烷基物质（PFASs）因其疏水特性常用于食品包装；然而，一些PFASs是致癌物，因此促使人们进一步研究其影响。在本研究中，建立了一种使用QuEChERS萃取法对咖啡中31种PFASs进行预处理的方法，并通过液相色谱-串联质谱法进行分析。我们冲泡了韩国市场上销售的32种胶囊咖啡，分析其中的PFASs，并评估其安全性。结果表明，与通过纸质滤器手动冲泡的胶囊咖啡相比，机器冲泡的胶囊咖啡中全氟辛酸和8:2氟调聚物磺酸盐的含量更高。然而，所有咖啡样品的危害商数和超额癌症风险均低于世界卫生组织标准，因此，这些样品被认为是安全的。本研究结果可能有助于扩充现有关于PFASs与人类健康相关检测的文献。
