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WOS: 000380137500017 PubMed: 27146949 The aim of this study was the optimisation of a multi-analyte method for the analysis of primary aromatic amines ( PAAs) from napkins in order to support official controls and food safety. We developed a UHPLC- MS/ MS method for the simultaneous determination of 36 toxicologically relevant PAAs for paper and board. Good regression coefficients of the calibration curves in a range of 0.992- 0.999 and reproducibilities in a range of 2.3- 15% were obtained. Limits of detections ( LODs) were in the range of 0.03-1.4 mu g l(-1) and recoveries were in a range of 21-110% for all the amines. A total of 93 coloured paper napkin samples from different European countries were bought and extracted with water to determine the PAAs. The results showed that 42 of 93 samples contained at least one PAA. More than half of the detected PAAs are considered as toxic, carcinogenic or probably carcinogenic to humans by the International Agency for Research on Cancer ( IARC), or are classified as such in the European Union legislation on chemicals. Summed concentrations of PAAs in seven samples were higher than 10 mu g l(-1), the limit of summed PAA in the European Union plastic food contact material regulation. Also, eight PAAs, classified as Category 1A and 1B carcinogen in the European Union legislation of chemicals, were detected at concentrations higher than 2 mu g l(-1), exceeding the limit proposed by the Federal Institute for Risk Assessment in Germany. Aniline ( n = 14) was most frequently present in higher concentrations followed by o-toluidine, o-anisidine, 2,4-dimethylaniline and 4-aminoazobenzene. Red, orange, yellow and multicoloured paper napkins contained the highest concentrations of total PAAs (> 10 mu g l(-1)). Although the European Union has not harmonised the legislation of paper and board materials and, thus, there is no specific migration limit for PAAs from paper napkins, the present study showed that coloured paper napkins can contain toxic and carcinogenic PAAs at concentrations that are relevant for monitoring.

To evaluate the competence in the analysis of primary aromatic amines (PAAs) in cold water extracts from napkins, an inter-laboratory comparison study was conducted with 19 participating laboratories. Two cold water extracts spiked at two different PAA concentration levels, each containing four different PAAs (aniline, o-toluidine, 2,4-dimethylaniline and o-anisidine) and, additionally, four different napkins containing one of the PAAs each were distributed between the laboratories. In this exercise, the influence of different parameters in the preparation of cold water extracts from napkins according to the European Norm (EN) 645 was also investigated. For the already spiked cold water extracts and the napkins, 88% and 77% of the results were satisfactory with zU-scores of ≤ |2|. The Horwitz ratio (HorRat) values for the spiked cold water extracts were in the range of 0.48–1.25. For the napkins, HorRat values were in the range of 1.261.91, whereas the lowest assigned value was 0.97 µg l−1 (o-toluidine). Thus, the results show that preparation and instrumental analysis of PAAs in cold water extracts from napkins according to EN 645 has been well established.