Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry Method for the Determination of Epoxidized Soybean Oil in Food Products

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Abstract
Epoxidized soybean oil (ESBO) is widely used as a plasticizer and stabilizer in such polymers [poly(vinyl chloride) in particular] commonly adopted for manufacturing of gaskets of the lids for glass jars and plastic films for food packaging. Human exposure to ESBO and its derivatives is likely to occur over a lifetime with a significant variation according to life stage. A reversed phase liquid chromatography interfaced with electrospray ion trap tandem mass spectrometry method for the determination of ESBO in foods was developed. A simple sample treatment procedure entailing the use of an extraction step with dichloromethane without any further cleanup was proved. Chromatographic separation was performed using two C18 columns with an aqueous acetic acid−acetone−acetonitrile mixture as the mobile phase under gradient conditions. The method was validated in terms of detection limits (4 mg kg-1), quantitation limits, linearity (established over 2 orders of magnitude), recovery (good mean recoveries, higher than 90% for all of the signals detected), precision (RSD% < 8), and trueness. The applicability of the method to the determination of ESBO in different food matrices (in particular those rich in edible oil) was demonstrated, and the performances were compared to those reachable by the commonly well-known gas chromatography−mass spectrometry procedure. Keywords: Epoxidized soybean oil; LC-MS/MS; gaskets; food matrices; sauces