000164011 001__ 164011
000164011 005__ 20251121161350.0
000164011 0247_ $$2doi$$a10.1016/j.foodchem.2021.129260
000164011 0248_ $$2sideral$$a123945
000164011 037__ $$aART-2021-123945
000164011 041__ $$aeng
000164011 100__ $$0(orcid)0000-0003-2638-9221$$aCanellas, E.$$uUniversidad de Zaragoza
000164011 245__ $$aThe use of ion mobility time-of-flight mass spectrometry to assess the migration of polyamide 6 and polyamide 66 oligomers from kitchenware utensils to food
000164011 260__ $$c2021
000164011 5060_ $$aAccess copy available to the general public$$fUnrestricted
000164011 5203_ $$aOligomers, are, in general, unknown components of the polymer. These oligomers can migrate from the polymer into the food and become a non-intentionally added substance to the food. In this work, ion mobility time-of-flight mass spectrometry has been used to identify oligomers migrating from kitchenware. The structure elucidation of oligomers from polyamide 6 and polyamide 66 was achieved through the analysis of accurate m/z values of adducts and collision cross section values of precursor ions together with high-energy fragmentation patterns. Additionally, a method to extract oligomers from sunflower oil, cooked beans, soup and whole milk has been developed. Extraction recoveries ranged from 87 to 102% and limits of detection were from 0.03 to 0.11 mg/kg. It was observed that the migration from kitchenware to real food was below the specified migration limit of 5 mg/kg. However, this limit was exceeded for food simulants, which therefore overestimated the oligomer migration.
000164011 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-20R$$9info:eu-repo/grantAgreement/ES/MICINN/RTI2018-097805-B-I00
000164011 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000164011 590__ $$a9.231$$b2021
000164011 591__ $$aCHEMISTRY, APPLIED$$b6 / 72 = 0.083$$c2021$$dQ1$$eT1
000164011 591__ $$aNUTRITION & DIETETICS$$b6 / 90 = 0.067$$c2021$$dQ1$$eT1
000164011 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 144 = 0.056$$c2021$$dQ1$$eT1
000164011 592__ $$a1.489$$b2021
000164011 593__ $$aFood Science$$c2021$$dQ1
000164011 593__ $$aAnalytical Chemistry$$c2021$$dQ1
000164011 594__ $$a13.1$$b2021
000164011 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000164011 700__ $$0(orcid)0000-0002-8765-4319$$aVera, P.$$uUniversidad de Zaragoza
000164011 700__ $$aSong, X.C.
000164011 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, C.$$uUniversidad de Zaragoza
000164011 700__ $$aGoshawk, J.
000164011 700__ $$aDreolin, N.
000164011 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000164011 7102_ $$12009$$2X$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cProy. investigación HVA
000164011 773__ $$g350 (2021), 129260 [9 pp]$$pFood chem.$$tFood Chemistry$$x0308-8146
000164011 8564_ $$s458875$$uhttps://zaguan.unizar.es/record/164011/files/texto_completo.pdf$$yPostprint
000164011 8564_ $$s2322174$$uhttps://zaguan.unizar.es/record/164011/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000164011 909CO $$ooai:zaguan.unizar.es:164011$$particulos$$pdriver
000164011 951__ $$a2025-11-21-14:24:43
000164011 980__ $$aARTICLE