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Analysis of polyfluorinated compounds in foods

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Abstract

Polyfluorinated compounds (PFCs) are a relatively new and diverse set of compounds analyzed as contaminants in food. Their unique physical-chemical properties dictate the methods used for their analysis. Current analyses of the more volatile PFCs involve gas chromatography–mass spectrometry; liquid chromatography–tandem mass spectrometry is generally used for the less volatile PFCs. Considerations in the analysis of PFCs in foods include contamination from the widespread presence of materials that contain various PFCs, endogenous interfering compounds, and matrix effects. Future opportunities for research on PFCs in food exist, particularly in the areas of biological molecule–PFC interactions and the effects of food processing on these interactions. Future research will be facilitated by the synthesis of a wider variety of analytical standards.

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Acknowledgment

Daniel Sit provided chromatograms for Fig. 4.

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Authors and Affiliations

  1. Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, R3C 3G8, Canada

    Sheryl A. Tittlemier

  2. Food Research Division, Health Canada, Banting Research Centre 2203D, 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0L2, Canada

    Eric Braekevelt

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Correspondence to Eric Braekevelt.

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Tittlemier, S.A., Braekevelt, E. Analysis of polyfluorinated compounds in foods. Anal Bioanal Chem 399, 221–227 (2011). https://doi.org/10.1007/s00216-010-4112-y

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