抄録
The migrated primary aromatic amines (PAAs) from polyamide cooking utensils on the Japanese market were examined using LCMS/MS and the origins of the detected PAAs were investigated. The migration conditions were based on EU methods, employing 3% (w/v) acetic acid as food simulants at 100°C for 2 hours. For 25 PAAs confirmed to be stable under the migration conditions, validation tests were conducted at concentrations of 2.0 μg/kg, 10 μg/kg, and 20 μg/kg. The results of the performance evaluation indicated that all PAAs met the target criteria.
Using the validated method, 31 polyamide cooking utensil samples were analyzed, and 9 of them exceeded the EU regulatory limits. The most frequently detected PAAs was aniline, with concentrations ranging from 4.1 to 199.4 μg/kg in 9 samples. The highest concentration of detected PAAs was 4,4’-methylenedianiline, with a maximum detection of 1655.6 μg/kg. Other PAAs detected, excluding aniline and 4,4’-methylenedianiline, were o-toluidine, 2,4-diaminotoluene, and 3,3’-dichlorobenzidine. In this study, the detected PAAs and their trends were similar to those reported in other countries.
Moreover, the origins of the detected PAAs were determined using atmospheric solid analysis probe mass spectrometry and pyrolysis gas chromatograph mass spectrometry. The analysis revealed that diphenylamine was commonly detected in several samples containing aniline, suggesting that black colorants such as aniline black (polyaniline) and nigrosine might be sources of aniline. On the other hand, it was suggested that 4,4’-methylenedianiline may have been intentionally added to the sample as a monomer.
