Advancing PFASs monitoring in food: from targeted SPE-LC-MS/MS to non-targeted QuEChERS-LC-HRMS approaches

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-17 DOI:10.1016/j.fochx.2025.102674

Cassandre Jeannot , Nicolas Macorps , Bruno Le Bizec , Julien Parinet , Gaud Dervilly

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引用次数: 0

Abstract

Per- and polyfluoroalkyl substances (PFASs) are increasingly recognized as emerging contaminants, with some classified as persistent organic pollutants (POPs) and four recently regulated in food in the EU. However, due to the large structural diversity of PFASs, comprehensive monitoring remains essential. This study aimed to develop and apply a suspect and non-targeted screening approach to identify PFASs beyond those conventionally monitored in foodstuffs. The methodology combined optimized QuEChERS sample preparation, LC-HRMS acquisition, and prioritization of fluorinated signals, applying both suspect screening (SS) and non-targeted screening (NTS) strategies. Compared to targeted solid-phase extraction (SPE) coupled with MS/MS (QqQ) acquisition, this approach detected a broader range of PFASs in various food samples. Notably, as one of the first studies to apply NTS—a method typically used in environmental analysis—to food, it demonstrated the ability to detect both known and previously unlisted PFASs, such as PFPrA in an egg sample. This expanded approach enhances exposure assessment and supports the implementation of HRMS-based strategies for regulatory control and risk assessment.

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推进食品中全氟磺酸监测：从针对性SPE-LC-MS/MS到非针对性QuEChERS-LC-HRMS方法

全氟烷基和多氟烷基物质（PFASs）越来越被视为新兴污染物，其中一些被列为持久性有机污染物（POPs），欧盟最近对食品中的四种进行了管制。然而，由于全氟化合物的结构多样性很大，全面监测仍然是必不可少的。本研究旨在开发和应用一种可疑的非靶向筛选方法来识别食品中常规监测之外的全氟辛烷磺酸。该方法结合了优化的QuEChERS样品制备、LC-HRMS采集和氟化信号的优先级，应用了可疑筛选（SS）和非靶向筛选（NTS）策略。与靶向固相萃取(SPE) -质谱联用（QqQ）法相比，该方法在各种食品样品中检测到更广泛的PFASs。值得注意的是，作为第一批将nts（一种通常用于环境分析的方法）应用于食品的研究之一，它证明了检测已知和以前未列出的PFASs的能力，例如鸡蛋样本中的PFPrA。这种扩展的方法增强了暴露评估，并支持实施基于hrm的监管控制和风险评估战略。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.