{"title":"各种加工食品中5,5-二甲基海英因分析方法的建立与验证","authors":"Doo-Sik Lee, Ji-Won Shim, Jae-Wook Shin","doi":"10.1007/s10068-024-01747-1","DOIUrl":null,"url":null,"abstract":"<div><p>5,5-Dimethylhydantoin (DMH) produced by degradation of 1,3-dibromo-5,5-dimethylhydantoin (DBDMH) may remain a residue on foods that are not washed or further processed before consumption. However, there is no test method related to DMH in Korea. In this study, DMH was quantified by gas chromatography-mass spectrometer (GC–MS) detector. DMH test method was compared and applied to determine the DMH content in various foods distributed in Korea and Australia. In addition, method validation and measurement uncertainty were performed for the established analytical method. As a result, the determination coefficient value (R<sup>2</sup>) of DMH was more than 0.99. The accuracy was 91.6 to 99.8%, and the precision was 1.1 to 10.8 RSD%. The detection limit was 0.2 mg/kg, and the quantification limit was 0.5 mg/kg. The extended uncertainty of DMH was 0.18. All samples (n = 105) analyzed for applicability review were not detected.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1309 - 1316"},"PeriodicalIF":2.4000,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development and validation of an analytical method for the determination of 5,5-dimethylhydantoin in various processed food\",\"authors\":\"Doo-Sik Lee, Ji-Won Shim, Jae-Wook Shin\",\"doi\":\"10.1007/s10068-024-01747-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>5,5-Dimethylhydantoin (DMH) produced by degradation of 1,3-dibromo-5,5-dimethylhydantoin (DBDMH) may remain a residue on foods that are not washed or further processed before consumption. However, there is no test method related to DMH in Korea. In this study, DMH was quantified by gas chromatography-mass spectrometer (GC–MS) detector. DMH test method was compared and applied to determine the DMH content in various foods distributed in Korea and Australia. In addition, method validation and measurement uncertainty were performed for the established analytical method. As a result, the determination coefficient value (R<sup>2</sup>) of DMH was more than 0.99. The accuracy was 91.6 to 99.8%, and the precision was 1.1 to 10.8 RSD%. The detection limit was 0.2 mg/kg, and the quantification limit was 0.5 mg/kg. The extended uncertainty of DMH was 0.18. All samples (n = 105) analyzed for applicability review were not detected.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 6\",\"pages\":\"1309 - 1316\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-12-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01747-1\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01747-1","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Development and validation of an analytical method for the determination of 5,5-dimethylhydantoin in various processed food
5,5-Dimethylhydantoin (DMH) produced by degradation of 1,3-dibromo-5,5-dimethylhydantoin (DBDMH) may remain a residue on foods that are not washed or further processed before consumption. However, there is no test method related to DMH in Korea. In this study, DMH was quantified by gas chromatography-mass spectrometer (GC–MS) detector. DMH test method was compared and applied to determine the DMH content in various foods distributed in Korea and Australia. In addition, method validation and measurement uncertainty were performed for the established analytical method. As a result, the determination coefficient value (R2) of DMH was more than 0.99. The accuracy was 91.6 to 99.8%, and the precision was 1.1 to 10.8 RSD%. The detection limit was 0.2 mg/kg, and the quantification limit was 0.5 mg/kg. The extended uncertainty of DMH was 0.18. All samples (n = 105) analyzed for applicability review were not detected.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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