Determination of Ethylene Oxide Residues in Dairy Products and Ice Cream by Gas Chromatography-Mass Spectrometry
Inner Mongolia Yili Industrial Group Company Limited, Hohhot 010010, China
| Abstract: | A novel quantitative method for the determination of ethylene oxide (EO) residues indairy products and ice cream by gas chromatography tandem mass spectrometry (GC-MS/MS) was established. The method was based on the "A-B" mode, and the external standard was used for quantitative analysis through the ethylene oxide matrix -fortified standard curve. In the presence of chloride ions, EO in tube A could be converted into its metabolite 2-chloroethanol (2-CE) by acid hydrolysis. Endogenous 2-CE was measured in tube B. Then the acetonitrile extractions from tube A and tube B were purified prior to instrumental analysis by QuEChERS. According to experimental data, the linear relationships of EO were good in the concentration range of 0.005~0.25 μg/mL and the correlation coefficients (R2) were not less than 0.995. Meanwhile, recovery experiments expressed the recoveries from 77% to 109% and the range of relative standard deviation (RSD) was 3.88%-14.5% at the investigated levels (0.01, 0.02 and 0.10 mg/kg) with the limit of detection (LOD) at 0.005 mg/kg and limit of quantification (LOQ) at 0.01 mg/kg. The LOQ was low enough to ensure compliance with regulatory requirements, as well as accurate, repeatable, sensitivity to meet the detecting requirements for differentdairy products and ice cream, such as milk, fermented milk, milk powder and ice cream. |
| Keywords: | Ethylene Oxide; 2-chloroethanol; GC-MS/MS; Dairy Products and Ice Cream; Residue |
| DOI: | 10.57237/j.wjfse.2025.01.001 |
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Received: 21 October 2024
Accepted: 18 December 2024
Published Online: 17 April 2025
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