Specific determination of 20 primary aromatic amines in aqueous food simulants by liquid chromatography–electrospray ionization-tandem mass spectrometry

A multi-analyte method without any pre-treatment steps using reversed-phase liquid chromatography–electrospray ionization-tandem mass spectrometry (LC–ESI-MS/MS) was developed and applied for the determination of 20 primary aromatic amines (PAA) associated with polyurethane (PUR) products or azo-colours. The method was validated in-house for water and 3% acetic acid food simulants using spiked migrates from plastic laminates. Detection limits ranged from 0.27 to 3 μg amine/L food simulants, and RSD values of within-laboratory reproducibility at the 2 μg PAA/L level ranged from 3.9 to 19%. PAA migration from plastic laminates and black nylon cooking utensils were determined with the method, and high levels of 4,4′-methylenedianiline and aniline were found in migrates from about half of the tested cooking utensils. The method fulfils present legislative demands in the EU for screening and verification of PAA migration from food contact materials.