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ANALYTICAL METHODS FOR WATER DISINFECTION BY-PRODUCTS IN FOODS AND BEVERAGES
Citation:
Raymer, J. H., E. D. Pellizzari, B. Childs, K. Briggs, AND J A. Shoemaker. ANALYTICAL METHODS FOR WATER DISINFECTION BY-PRODUCTS IN FOODS AND BEVERAGES. JOURNAL OF EXPOSURE ANALYSIS AND ENVIRONMENTAL EPIDEMIOLOGY 10(No. 6, pt. 2):808-815, (2000).
Description:
The determination of exposure to drinking water disinfection byproducts (DBPs) requires an understanding of how drinking water comes in contact with humans through multiple pathways. In order to facilitate the investigation of human exposure to DBPs via foods and beverages, analytical method development efforts were initiated for haloacetonitriles, haloketones and chloropicrin and the haloacetic acids in these matrices. The recoveries of target analytes were investigated from composite foods and beverages. Individual foods and beverages used to investigate the general applicability of developed methods were selected for testing based on their water content and frequency of consumption. The haloacetonitriles, the haloketones and chloral hydrate were generally well-recovered except for bormochloroacetonitrile and dibromacetonitrile from foods spiked after homogenization and following extraction with methyl-t-butyl ether, the addition of acetone was found to be necessary to improve recoveries from beverages. The process of homogenization resulted in decreased recoveries for the more volatile analytes despite the presence of dry ice. The haloaceitc acids were generally well-recovered except for trichloroacetic acid and tribromoacetic acid from foods but low recoveries and emulsion formation were experienced with some beverages. With both groups of analytes, certain matrices were more problematic (as measured by volatility losses, emulsion formation) than others with regard to processing andl anayte recovery.