Simultaneous Detection of Azodicarbonamide and the Metabolic Product Semicarbazide in Flour by Capillary Electrophoresis
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Simultaneous Detection of Azodicarbonamide and the Metabolic Product Semicarbazide in Flour by Capillary Electrophoresis Li Chen 1 & Hong Cui 1 & Yalei Dong 1 & Dongqiang Guo 1 & Yujian He 1 & Xiangjun Li 1 & Zhuobin Yuan 1 & Hong Zou 2
Received: 9 April 2015 / Accepted: 6 August 2015 # Springer Science+Business Media New York 2015
Abstract In the present work, capillary electrophoresis (CE) was used for the first time for the simultaneous analysis of azodicarbonamide (ADA) and semicarbazide (SEM), and the capillary electrophoresis separation conditions, extraction agents, and derivatization conditions were investigated. In 20 mmol L −1 sodium tetraborate, 30 mmol L −1 βcyclodextrin (β-CD), 17 % isopropanol (v/v), and 25 mmol L−1 sodium dodecyl sulfate (SDS) running buffer, ADA and SEM previously derivatized with 9-fluorenylmethyl chloroformate (FMOC) were separated in less than 25 min with good sensitivity. The linear ranges were 8.3×10−4∼6.6× 10−2 mmol L−1 and 1.9×10−3∼3.4×10−2 mmol L−1, and detection limits (S/N=10) were 0.5 and 0.15 mg kg−1 for ADA and SEM, respectively. The proposed method was successfully applied for the simultaneous analysis of ADA and SEM in five flour samples with satisfactory recovery data from 88.0 to 93.0 % for ADA and 98.0 to 106.0 % for SEM, indicating the valuable potential application of this method for food analysis.
Keywords Capillary electrophoresis . Flour . Azodicarbonamide . Semicarbazide . Detection
Li Chen and Hong Cui contributed equally to this work. * Xiangjun Li [email protected] 1
College of Chemistry and Chemical Engineering, University of Chinese Academy of Sciences, 19A Yuquan Road, Beijing 100049, China
2
Department of Chemistry, Capital Normal University, 105 North Xisanhuan Road, Beijing 100048, China
Introduction Azodicarbonamide (ADA), which previously was used as a blowing agent in rubber products and foamed polyethylene, is also approved as a food additive in certain countries (Becalski et al. 2004). ADA itself has low acute toxicity, however chronic exposure to ADA will bring some adverse effects such as respiratory symptoms and skin sensitization reactions. There were no reports relating the potential of ADA to produce other systemic adverse effects. Flour is one of the main food in most countries. As a new flour gluten fortifier, ADA has been widely used in China, USA, and some other countries due to the advantage of low cost, dough-improving, and good test. The limit of ADA in flour issued by the US Food and Drug Administration (FDA) is 45 mg kg−1, while it had been banned in the European Union (Joiner et al. 1963; Ye et al. 2011). ADA is stable in dry flour and however often reacts with moist flour as an oxidizing agent. The main reaction product is biurea, an essentially nontoxic compound which is not stable during heating. It has been proved that acid hydrolysis of biurea can form semicarbazide (SEM). Earlier studies showed that SEM had mutagenic activity and latent carcinogenicity, while recent researches have further proved that SEM not only
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