Primary aromatic amines in kitchenware: Determination by liquid chromatography-tandem mass spectrometry.

• Nineteen primary aromatic amines were determined by UPLC-MS/MS in kitchenware. • The method used in this study was validated according to the INMETRO guide. • The method was used successfully for 36 samples purchased from retail markets. • Aniline and 4,4´-diaminodiphenylmethane were found above the legislation limit. • The Mood test was used and shows significant differences between the samples. The aim of this paper is to develop and validate a methodology with potential for routine analysis that allows a fast and easy quantification of 19 primary aromatic amines (PAAs) in acid simulant (3% (w/v) acetic acid aqueous) in food contact materials (FCM). The main reason for studying these amines was the fact that some of them have a carcinogenic factor according to toxicological studies. To validate the method, the parameters linearity, limit of detection (LOD) and limit of quantification (LOQ), precision and accuracy using an UPLC-MS/MS were evaluated. This study also analyzed 36 samples of kitchenware obtained from retail markets: 16 were made of polyamide (PA), one was made of polypropylene (PP) and 19 were made of silicone. The origins of samples were Brazil, China and Turkey. Eleven samples had levels of 4,4´-diaminodiphenylmethane higher than permitted by legislation and five samples showed values of aniline above the limit. Considering the Mood test for polyamides, there were significant differences between the samples from Brazil and China, as well as between the colors in the silicone samples. Regarding the polyamides, the Chinese samples showed higher amounts of PAAs than the Brazilian ones, being above that allowed by legislation. Three Chinese silicone samples presented values above the legislation limit. These were all from the same importer. [ABSTRACT FROM AUTHOR]