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Poster Presentations
Day 3, June 24（Tue.）
Room P (Maesato East, Foyer, Ocean Wing)
- 3P-PM-17
Determination of parabens in condiments using SPE isotope-dilution-UHPLC-MS/MS and dietary risk
(1IFSHRA, NYCU, 2IEOHS, NYCU)
oYi-Lun Chung1, Yu-Fang Huang2
Parabens are alkyl esters of p-hydroxybenzoic acid that are synthetically produced and are widely used in food ingredients, consumer cosmetics products, and pharmaceuticals for their antimicrobial properties 1). The most commonly used parabens are methyl-(MeP), ethyl-(EtP), propyl-(PrP), and butyl-(BuP) parabens 2). In the current study, we used solid-phase extraction (SPE) and isotope-dilution ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). Forty condiment samples were collected from supermarkets in Taiwan to evaluate the feasibility of our method. The method showed the limit of detection (LOD) between 0.05 and 0.09 ng/g and an acceptable recovery between 100% and 101%, with a precision of ≤ 0.6% at levels of 40 ng/g. The detection rate of the sum of parabens was 98% and the geometric mean (range) was 0.07-1.58 (<LOD-957.6) ng/mL. In addition, Monte Carlo simulation was used to estimate the average daily dose of parabens from condiments in the Taiwanese population. The non-carcinogenic risk was calculated using the hazard quotient (HQ).