doi:10.1016/j.foodchem.2021.129260engCanellas, E.Vera, P.Song, X.C.Nerin, C.Goshawk, J.Dreolin, N.The use of ion mobility time-of-flight mass spectrometry to assess the migration of polyamide 6 and polyamide 66 oligomers from kitchenware utensils to foodART-2021-123945Oligomers, 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.2021http://zaguan.unizar.es/record/16401110.1016/j.foodchem.2021.129260http://zaguan.unizar.es/record/164011oai:zaguan.unizar.es:164011info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-20Rinfo:eu-repo/grantAgreement/ES/MICINN/RTI2018-097805-B-I00Food Chemistry 350 (2021), 129260 [9 pp]by-nc-ndhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.esinfo:eu-repo/semantics/openAccess