Development and validation of analytical methods for detecting and identifying microplastics in salts, soy sauce, and salted pollock roe

被引:8
|
作者
Kim, Jinwoo [1 ]
Pham, Dat Thanh [1 ]
Park, Hee-Jin [1 ,2 ]
Chae, Min-young
Lee, Sang-Hwa [3 ]
Hong, Soonki [3 ]
Kim, Ju-Yang [4 ]
Jung, Jaehak [4 ]
Lee, Byung-Tae [5 ]
Kwon, Jung-Hwan [1 ]
机构
[1] Korea Univ, Div Environm Sci & Ecol Engn, 145 Anam ro, Seoul 02841, South Korea
[2] Cesco Co Ltd, 46 Sangil ro 10 gil, Seoul 05288, South Korea
[3] FITI Testing & Res Inst, 21 Yangcheong 3 gil, Cheongju 28115, Chungcheongbuk, South Korea
[4] Korea Inst Analyt Sci & Technol, 99 Seongsuil ro, Seoul 04790, South Korea
[5] Gwangju Inst Sci & Technol, Cent Res Facil, 123 Cheomdangwagi ro, Kwangju 61005, South Korea
关键词
Microplastics; FT; -IR; Food analysis; Method validation; Food composition; TABLE SALTS; SYNTHETIC PARTICLES; MARINE-SEDIMENTS; COASTAL WATERS; CONTAMINATION; POLLUTION; BIVALVES; MUSSELS; ORIGIN; SOILS;
D O I
10.1016/j.jfca.2022.104856
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
One of the main routes of human exposure to microplastics is food consumption; therefore, the quantitative analysis of microplastics in foods is important. Researchers have reported the occurrence of microplastics in different ways, necessitating the validation and standardization of analytical methods. In this study, we opti-mized pretreatment methods for three representative foods (i.e., salts, soy sauce, and salted pollock roe) and verified analytical methods, including material identification using Fourier-transform infrared spectroscopy, in four independent laboratories based on blind tests. We prepared custom-made cylindrical reference materials, visually identifiable under a microscope, using five plastic materials (polyethylene, polypropylene, polyethylene terephthalate, polystyrene, and polyamide-6). Each food sample was spiked with a randomized number of reference materials and sent to testing laboratories for analysis without notifying them the material type and number of reference materials. The average recovery rates of the reference materials for salt, soy sauce, and salted pollock roe were 73.2%, 76.9%, and 86.2%, respectively. Two-way analysis of variance of the experi-mental results demonstrated that the recoveries of the reference materials did not depend on any of the five plastic materials or the participating laboratories, indicating that the proposed methods are capable of reliably determining microplastics greater than 100 mu m in selected foods.
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页数:9
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