ScholarWorks@중앙대학교

초록

This study has developed an analytical method employing gas chromatography–tandem mass spectrometry (GC–MS/MS) to quantify 12 novel brominated flame retardants (NBFRs) in processed food, aiming to evaluate the potential exposure via human dietary consumption. The proposed approach incorporates a multilayer silica gel column with additional liquid–liquid or solid-phase extraction steps for low- and high-fat food matrices respectively. This method is rigorously validated and applied to 273 samples across 39 food types. This study also evaluates the variance in NBFR presence across different food processing stages, and demonstrates an increase in the diversity of NBFRs in the more heavily processed stages. This research not only fills a critical methodological void but also aids in the risk assessment of NBFRs, paving the way for improved food safety regulations and public health policies.

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