Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment最新文献_第2页

Cadmium and lead in hen eggs from cage, barn, and free-range systems: distribution, dietary exposure, and consumer health risk. 笼、仓和散养系统中鸡蛋中的镉和铅：分布、饮食暴露和消费者健康风险。

IF 2.2

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Pub Date : 2026-10-01 Epub Date: 2026-07-17 DOI: 10.1080/19440049.2026.2702560

Małgorzata Ćwieląg-Drabek, Renata Baranowska, Joanna Domagalska, Grzegorz Dziubanek, Agata Piekut

{"title":"Cadmium and lead in hen eggs from cage, barn, and free-range systems: distribution, dietary exposure, and consumer health risk.","authors":"Małgorzata Ćwieląg-Drabek, Renata Baranowska, Joanna Domagalska, Grzegorz Dziubanek, Agata Piekut","doi":"10.1080/19440049.2026.2702560","DOIUrl":"10.1080/19440049.2026.2702560","url":null,"abstract":"Eggs are widely consumed and may contribute to dietary exposure to toxic metals such as cadmium (Cd) and lead (Pb). This study determined Cd and Pb concentrations in eggs from free-range, barn, and cage systems sold in Poland. It evaluated associated non-carcinogenic and carcinogenic health risks under different consumption scenarios. A total of 74 commercial eggs (individual albumen and yolk separately; n = 148 analytical units) were analysed using electrothermal atomic absorption spectrometry. Risk assessment was performed for adults and age-specific child populations. Three intake scenarios (1-3 eggs/day) were assessed for adults; additional age-specific exposure scenarios were evaluated for children aged 2-5 and 6-12 years. Risk characterisation included hazard quotient (HQ), hazard index (HI), and lifetime cancer risk (LCR), based on internationally recommended reference values. Mean Cd and Pb concentrations varied by housing system, with generally higher levels in free-range eggs. HQ and HI values were below one in all scenarios, indicating no non-carcinogenic risk. However, LCR values for both metals frequently fell within the upper acceptable range (1 × 10-6 - 1 × 10-4) across housing systems and intake scenarios. Cadmium showed consistent contributions across systems, while lead displayed greater variability. By egg component, Cd predominated in albumen and Pb in yolk, and both contributed similarly in whole eggs. Although no sample exceeded carcinogenic thresholds, the frequent LCR values within the alert range support intensified monitoring, particularly in free-range production systems.","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1588-1605"},"PeriodicalIF":2.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148475704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative analysis of food ingredients and additives declared in packaged foods labelled as homemade and their corresponding traditional culinary recipes. 标签为自制的包装食品及其相应的传统烹饪配方中所声明的食品成分和添加剂的比较分析。

IF 2.2

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Pub Date : 2026-10-01 Epub Date: 2026-08-27 DOI: 10.1080/19440049.2026.2710621

Rafaela Maritan, Ana Paula Gines Geraldo, Laura Volpato, Lalucha Mazzucchetti, Mariana Vieira Dos Santos Kraemer, Greyce Luci Bernardo, Ana Carolina Fernandes, Maria Cecília Cury Chaddad, Rossana Pacheco da Costa Proença, Paula Lazzarin Uggioni

{"title":"Comparative analysis of food ingredients and additives declared in packaged foods labelled as homemade and their corresponding traditional culinary recipes.","authors":"Rafaela Maritan, Ana Paula Gines Geraldo, Laura Volpato, Lalucha Mazzucchetti, Mariana Vieira Dos Santos Kraemer, Greyce Luci Bernardo, Ana Carolina Fernandes, Maria Cecília Cury Chaddad, Rossana Pacheco da Costa Proença, Paula Lazzarin Uggioni","doi":"10.1080/19440049.2026.2710621","DOIUrl":"10.1080/19440049.2026.2710621","url":null,"abstract":"This cross-sectional study compared ingredients declared on food labels containing the term 'homemade' with those in corresponding traditional recipes, using data from an in-store survey of 7828 food labels collected in a Brazilian supermarket in 2020. Packaged foods labelled as homemade or similar were classified according to NOVA. Equivalent recipes were selected from a Brazilian cookbook. Ingredients and additives were compared between homemade-labelled foods and equivalent recipes using Student's t-test and Wilcoxon's test (p < 0.05). Homemade and/or related expressions were identified in 1.3% of packaged foods, with a mean of 7.8 ingredients (ranging: 2-43), and 53% were ultra-processed. From these, 51 packaged foods with 52 equivalent traditional culinary recipes were selected. These recipes had a mean of 6.8 ingredients (ranging: 3-12), 62% of which were unprocessed or minimally processed. Baking powder was the only additive identified in 23 traditional recipes. Packaged foods contained 53 different additives (median: 1; P25 = 0; P75 = 2; range: 0-10), higher than traditional recipes (p < 0.0001). The most common were preservatives (21%), colours (18%), raising agents (14%), flavourings and flour treatment agents (13.5% each). Although the term homemade suggests simple preparation without additives, our findings reveal the opposite and may inform discussions on its appropriate use on food labels.","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1533-1548"},"PeriodicalIF":2.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148842641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

One-step SPE-UHPLC-MS/MS for simultaneous detection of fenbendazole and metabolites in animal-derived foods. 一步SPE-UHPLC-MS/MS同时检测动物性食品中芬苯达唑及其代谢物。

IF 2.2

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Pub Date : 2026-10-01 DOI: 10.1080/19440049.2026.2729044

Can Guo, Haifeng Yang, Shouying Wang, Yiqing Song, Bing Bai, Kaixuan Huo, Gang Chen, Wenshuai Si

{"title":"One-step SPE-UHPLC-MS/MS for simultaneous detection of fenbendazole and metabolites in animal-derived foods.","authors":"Can Guo, Haifeng Yang, Shouying Wang, Yiqing Song, Bing Bai, Kaixuan Huo, Gang Chen, Wenshuai Si","doi":"10.1080/19440049.2026.2729044","DOIUrl":"https://doi.org/10.1080/19440049.2026.2729044","url":null,"abstract":"Fenbendazole (FBZ) is a highly effective antiparasitic agent widely used in veterinary medicine; however, its improper application can lead to residues in edible animal-derived products, posing potential health risks to humans through accumulation via the food chain. This study aimed to establish an ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method for the determination of FBZ and metabolites in animal-derived foods. The proposed method involves a one-step solid-phase extraction followed by UHPLC-MS/MS analysis for the simultaneous detection of FBZ, oxfendazole, and oxfendazole sulphone. The method demonstrated excellent linearity, with correlation coefficients (R2) exceeding 0.99. The limit of detection and limit of quantification were 2.0 μg/kg and 5.0 μg/kg, respectively. Average recoveries ranged from 85.0% to 108.4%, with relative standard deviations below 10%. The established method is simple, highly specific, and sensitive, offering a reliable approach for production monitoring, routine batch analysis, and confirmatory testing of FBZ and metabolites in animal-derived foods.","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1-11"},"PeriodicalIF":2.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149122512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physico-chemical and microbial signatures for differentiation of slaughtered and dead goat meat: Towards authentication of illegally sourced meat. 鉴别屠宰和死羊肉的理化和微生物特征：对非法来源羊肉的鉴别。

IF 2.2

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Pub Date : 2026-10-01 Epub Date: 2026-07-24 DOI: 10.1080/19440049.2026.2704120

Rohit Kumar Jaiswal, Aseem Kumar Anshu, Sushma Kumari, Gargi Mahapatra, Sanjay Kumar, Anjay, Ajeet Kumar

{"title":"Physico-chemical and microbial signatures for differentiation of slaughtered and dead goat meat: Towards authentication of illegally sourced meat.","authors":"Rohit Kumar Jaiswal, Aseem Kumar Anshu, Sushma Kumari, Gargi Mahapatra, Sanjay Kumar, Anjay, Ajeet Kumar","doi":"10.1080/19440049.2026.2704120","DOIUrl":"10.1080/19440049.2026.2704120","url":null,"abstract":"Goat meat (chevon) is widely consumed in developing countries, where consumer preference strongly favours freshly slaughtered meat. However, the illegal sale and misrepresentation of meat from animals that die prior to slaughter pose significant concerns for food safety, quality, and ethical compliance. Despite this, no standardised analytical approach exists for differentiating properly slaughtered goat meat (SGM) from meat originating from dead goat meat (DGM). The present study aimed systematically to differentiate SGM and DGM at 1, 8, 16, and 24 h post-slaughter/death using physico-chemical, microbiological, proximate, and mineral parameters. Results revealed that DGM exhibited significantly (p < 0.05) higher cooking loss, myoglobin content, and microbial load, whereas pH, water holding capacity, and extract release volume were significantly lower compared to SGM. Proximate composition showed no significant differences between the two groups. Temporal analysis indicated a decline over time in pH, water holding capacity, extract release volume, and proximate components, alongside an increase in cooking loss and microbial counts. Elevated iron and manganese levels in DGM further reflected higher residual blood content due to inadequate bleeding. These findings demonstrate distinct physico-chemical and microbiological signatures that can effectively differentiate SGM and DGM. This study represents the first comprehensive report on goat meat differentiation and provides a scientific basis for developing rapid analytical tools to detect meat fraud and ensure food authenticity.","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1511-1521"},"PeriodicalIF":2.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148582042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Simultaneous evaluation of the dissipation behaviours, half-lives, and dietary risks of various insecticides in eggplant. 各种杀虫剂在茄子中的耗散行为、半衰期和食用风险的同时评价。

IF 2.2

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Pub Date : 2026-10-01 Epub Date: 2026-08-05 DOI: 10.1080/19440049.2026.2704122

Yeong-Jin Kim, Deuk-Yeong Lee, Sung-Gil Choi, Jin-Woo Park, Jong-Hwan Kim

{"title":"Simultaneous evaluation of the dissipation behaviours, half-lives, and dietary risks of various insecticides in eggplant.","authors":"Yeong-Jin Kim, Deuk-Yeong Lee, Sung-Gil Choi, Jin-Woo Park, Jong-Hwan Kim","doi":"10.1080/19440049.2026.2704122","DOIUrl":"10.1080/19440049.2026.2704122","url":null,"abstract":"Dietary exposure to pesticide residues is a critical public health concern for high-consumption vegetables like eggplant (Solanum melongena L.). This study evaluated the dissipation kinetics and multi-tiered dietary risks of five insecticides (chlorantraniliprole, chlorfluazuron, chromafenozide, etofenprox, and etoxazole) in greenhouse-grown eggplant. Using a validated LC-MS/MS method, initial deposits (0.05-0.24 mg kg-1) decreased to 0.01-0.05 mg kg-1 at harvest (7 days after treatment), remaining below Korean maximum residue limits (MRLs). First-order dissipation half-lives ranged from 2.2 to 5.7 days. Risk assessment involved three approaches: (1) theoretical maximum daily intake (TMDI) across six jurisdictions (Korea, EU, USA, China, India, and Japan) was <1% of the acceptable daily intake (ADI); (2) exposure modelling using supervised trial median residues (STMR) yielded estimated daily intakes <0.01% of the ADI for international and domestic populations; and (3) age-stratified analysis showed hazard quotients <0.01%, with elderly consumers (≥65 years) exhibiting the highest exposure due to greater consumption. These findings provide a scientific basis for establishing pre-harvest intervals and offer an integrated framework for international MRL harmonisation and trade risk evaluation.","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1606-1620"},"PeriodicalIF":2.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148674958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development, validation, and application of liquid chromatography mass spectrometry methods for the determination of juvenile hormone analogues in mealworms. 液相色谱-质谱法测定粉虫幼体激素类似物的发展、验证和应用。

IF 2.2

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Pub Date : 2026-10-01 Epub Date: 2026-08-07 DOI: 10.1080/19440049.2026.2710625

Sjors Rasker, Rita Boerrigter-Eenling, Helmoed Cammin, Ricky Potjes, Lucas Agterberg, Marco H Blokland, Ane Arrizabalaga-Larrañaga, Saskia S Sterk

{"title":"Development, validation, and application of liquid chromatography mass spectrometry methods for the determination of juvenile hormone analogues in mealworms.","authors":"Sjors Rasker, Rita Boerrigter-Eenling, Helmoed Cammin, Ricky Potjes, Lucas Agterberg, Marco H Blokland, Ane Arrizabalaga-Larrañaga, Saskia S Sterk","doi":"10.1080/19440049.2026.2710625","DOIUrl":"10.1080/19440049.2026.2710625","url":null,"abstract":"Juvenile hormone analogues (JHAs) are known to affect insect growth and can potentially be used in edible insect rearing. In this study, a reversed-phase liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was developed for the detection of five common juvenile hormone analogues (fenoxycarb, pyriproxyfen, methoprene, kinoprene, and hydroprene) in mealworms. Sample clean-up was performed using reversed-phase solid-phase extraction cartridges. To enhance ionisation, methoprene, kinoprene, and hydroprene are detected as their 4-phenyl-1,2,4-triazoline-3,5-dione (PTAD) derivatives. The method was fully validated according to Commission Implementing Regulation (EU) 2021/808 and is capable of both quantitative and qualitative confirmation of fenoxycarb, pyriproxyfen, methoprene, and kinoprene (CCα values of 6.0-29 µg kg-1), and qualitative screening of hydroprene (with a CCβ of 7.7 µg kg-1). Additionally, it was demonstrated that liquid chromatography coupled to high-resolution mass spectrometry (LC-HRMS) can also be used for the screening of JHA residues at relevant levels. The LC-MS/MS method was used to demonstrate the presence of methoprene in an incurred sample of mealworms. Finally, 14 mealworm samples originating from the Dutch national residue control plan were analysed, and none of the target analytes were found.","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1576-1587"},"PeriodicalIF":2.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148687527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Oregano authenticity by multi-element ICP-OES profiling: detection of olive leaf adulteration supported by complementary fingerprinting. 多元素ICP-OES分析牛至的真实性：互补指纹图谱支持的橄榄叶掺假检测。

IF 2.2

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Pub Date : 2026-10-01 Epub Date: 2026-08-26 DOI: 10.1080/19440049.2026.2720788

Hakan Apaydın, Ömer Kayır

{"title":"Oregano authenticity by multi-element ICP-OES profiling: detection of olive leaf adulteration supported by complementary fingerprinting.","authors":"Hakan Apaydın, Ömer Kayır","doi":"10.1080/19440049.2026.2720788","DOIUrl":"10.1080/19440049.2026.2720788","url":null,"abstract":"Oregano (Origanum vulgare) is a high-value culinary herb that is vulnerable to economically motivated adulteration, particularly after drying and grinding when botanical identification becomes challenging. This study investigated oregano authenticity, and the quantitative detection of its adulteration with olive leaf (Olea europaea), using multi-element elemental profiling supported by complementary chemical fingerprinting. Elemental data obtained by ICP-OES (Ca, K, Fe, Mn, Mg, Na, and Zn) were first characterised across authentic oregano and olive leaf lots, followed by the preparation of gravimetric adulteration series (1-20%, w/w). Multivariate calibration models were developed to relate elemental profiles to adulteration level; cross-validation indicated an optimal model complexity of LV = 2 (R2(CV) = 0.939; RMSECV = 1.666%). Variable importance analysis identified Zn, Ca, Fe, Mn, and Mg as the most influential predictors (VIP > 1). Model robustness was subsequently challenged using three composite commercial oregano mixtures, prepared from nine independently purchased retail products and spiked at 2, 7, 11, and 16% (w/w). The external set yielded an overall R2pred of 0.67 and RMSEP of 2.96%, indicating that elemental profiling can provide approximate prediction of olive leaf addition in commercial oregano matrices within the studied sampling domain. Complementary chemical fingerprinting further supported matrix differentiation: ATR-FTIR provided qualitative spectral discrimination between oregano and olive leaf, while LC-MS/MS phenolic profiling and GC-MS volatile/essential-oil characterisation supplied orthogonal compositional evidence. Overall, the findings support the use of elemental profiling, complemented by chemical fingerprinting, as a promising analytical framework for oregano authenticity assessment and olive leaf adulteration screening.","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1477-1495"},"PeriodicalIF":2.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148820945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A survey of selected packaged food products in Türkiye for listed ingredients containing phosphorus-based food additives. 一项调查选定的包装食品产品在<s:1> rkiye列出的成分含有磷基食品添加剂。

IF 2.2

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Pub Date : 2026-10-01 Epub Date: 2026-08-05 DOI: 10.1080/19440049.2026.2712623

Volkan Özkaya, Efsun Karabudak, Zehra Esra Doğan

{"title":"A survey of selected packaged food products in Türkiye for listed ingredients containing phosphorus-based food additives.","authors":"Volkan Özkaya, Efsun Karabudak, Zehra Esra Doğan","doi":"10.1080/19440049.2026.2712623","DOIUrl":"10.1080/19440049.2026.2712623","url":null,"abstract":"This study aimed to determine the prevalence of phosphorus (P)-based additives in processed foods and beverages in the Turkish market and evaluate how these components are declared on ingredient labels. Ingredient lists of 3,293 products across 16 food categories from eight major retail chains and one online market operating across Türkiye were systematically screened for phosphorus-based additives between January and April 2025. Data collected included food category, additive type (E number/name), total additive count, and declaration methods of phosphorus-based additives. P-based additives were identified in 58.3% of products. The highest prevalence was observed in cereal products (91.4%), ice creams (82.5%), and coffee and chocolate drinks (79.6%). Fourteen different P-based additives were detected, with lecithin (E 322, 39.9%), phosphate-containing modified starches (20.5%), and diphosphates (E 450, 18.8%) being the most common. Riboflavin-5'-phosphate was frequently found in snacks, while ammonium phosphatide was prominent in confectionery, cereal products, and ice creams. Declaration by name only (35.8%) was nearly twice as common as declaration by E number (18.2%). The prevalence of P-based additives in processed foods in Türkiye exceeds global averages. The widespread presence of highly bioavailable inorganic phosphates and 'hidden' sources such as modified starch and lecithin, combined with complex labelling practices, may pose risks, particularly for individuals with renal disease. Improved labelling policies are warranted to support public health.","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1549-1560"},"PeriodicalIF":2.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148681919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of origin through analysis of pesticide residues in Korean and Chinese red pepper powder using GC-MS/MS. 采用气相色谱-质谱联用技术对韩国和中国红辣椒粉中农药残留进行分析，确定其来源。

IF 2.2

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Pub Date : 2026-10-01 Epub Date: 2026-07-17 DOI: 10.1080/19440049.2026.2704196

KyoungHye Baek, Jimin Jeong, Ho Jin Kim

{"title":"Determination of origin through analysis of pesticide residues in Korean and Chinese red pepper powder using GC-MS/MS.","authors":"KyoungHye Baek, Jimin Jeong, Ho Jin Kim","doi":"10.1080/19440049.2026.2704196","DOIUrl":"10.1080/19440049.2026.2704196","url":null,"abstract":"The recent increase in imports of Chinese red pepper powder has led to significant issues concerning the mixing of Korean and Chinese red pepper powders, and mislabelling, posing a major threat to consumer trust. This study provides a robust method for verifying the origin of red peppers through pesticide residue analysis using gas chromatography-tandem mass spectrometry (GC-MS/MS). Multivariate statistical analysis techniques were applied to the multi-component pesticide residue data to visually distinguish the characteristic patterns of Chinese and Korean red pepper powders. The sophisticated partial least squares discriminant analysis yielded a high model quality, with R2 = 0.856 and Q2 = 0.774. A heatmap visualisation grouped the pesticides contributing to the differentiation between each group. In the linear discriminant analysis, the distance difference between the medians of each group was 133.5, confirming significant class discrimination capability. Through measurement uncertainty analysis, the relative standard uncertainty of the calibration curve was confirmed to be at the 21-24% level. This study demonstrates that GC-MS/MS can also be applied as a method for determining the origin of different agricultural products using pesticide residues.","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1522-1532"},"PeriodicalIF":2.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148475713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

IF 2.2

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Pub Date : 2026-10-01 Epub Date: 2026-07-28 DOI: 10.1080/19440049.2026.2702562

Helena Raclavská, Jana Růžičková, Marek Kucbel, Barbora Švédová, Pavel Kantor, Karolina Slamová, Michal Šafář, Eva Konečná

{"title":"Polymer-related additives in honey: occurrence patterns and evidence of migration from food-contact materials.","authors":"Helena Raclavská, Jana Růžičková, Marek Kucbel, Barbora Švédová, Pavel Kantor, Karolina Slamová, Michal Šafář, Eva Konečná","doi":"10.1080/19440049.2026.2702562","DOIUrl":"10.1080/19440049.2026.2702562","url":null,"abstract":"Honey is commonly used as a bio-indicator of environmental contamination; however, the contribution of polymer-derived additives from food-contact materials remains poorly characterised. This study investigated 38 honey samples originating from European countries, predominantly from the Czech Republic, including both local beekeeper-produced and retail honey samples. Pesticide residues were detected only sporadically, whereas polymer-derived additives were ubiquitous. High-molecular-weight phthalates were present in 31 of 32 beekeeper samples (median 174.2 ng/g), and low-molecular-weight phthalates in 28 samples (median 141.1 ng/g). Non-phthalate plasticisers, UV stabilisers, photoinitiator-related compounds and degradation products of polymer antioxidants were also frequently detected. In addition to commonly monitored additives, several less frequently reported compounds were identified, including benzophenone, an oxaspiro-type antioxidant degradation product, and a bisphenol A transformation product, indicating complex material-associated contamination profiles beyond routinely targeted analytes. Contamination index analysis indicated a dominant contribution of material-associated compounds, while pesticide-derived contamination remained low. Observed patterns suggest two partially distinct pathways: environmentally-derived inputs linked to landscape exposure, and material-associated inputs related to processing, storage and food-contact materials. The frequent occurrence of lipophilic additives further suggests that beeswax may act as a reservoir facilitating transfer into honey. These findings highlight honey as a valuable indicator matrix for assessing the occurrence of polymer-derived contaminants associated with modern food-contact materials and anthropogenic chemical pressure.","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1621-1642"},"PeriodicalIF":2.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148612293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0