Evaluation of a GC-MS method for benzyl chloride content in processed food, meats, and marine products distributed in Korea.

Abstract

Benzyl chloride is a harmful chemical that contaminates air, water, and food. A static headspace GC-MS method for determining benzyl chloride in food was developed and validated. Two food matrices (fat/oil and chicken) were used for method validation. Sample preparation involved ultrasonication extraction and purification (syringe filtration). Linearity (R 2) was > 0.99, accuracy ranged from 86.91% to 110%, the limit of detection was 0.04-0.17mg/kg, and the limit of quantification was 0.13-0.52mg/kg. Recovery varied from 88.19% to 111.77%, and precision ranged from 0.10% to 1.17% in intraday and interday analyses. Among 102 food items (oils, fats, meat, marine, and egg products) distributed in Korea, benzyl chloride was only detected in six of the marine products. The validated analytical method can be used for routine monitoring of benzyl chloride residues in food and thereby prevent the human health risks associated with the consumption of food contaminated with this chemical.