Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method

We investigated the concentrations of halogenated flame retardants (HFRs), which include hexabromocyclododecanes (HBCDDs), polybrominated diphenyl ethers (PBDEs), and dechloranes and related compounds (DRCs), in 25 typical ready-made boxed sushi meals (each divided into seafood and non-seafood porti...

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Published inFOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 29; no. 4; pp. 347 - 356
Main Authors Sato, Tamaki, Matsui, Toshiro, Hori, Tsuguhide, Tobiishi, Kazuhiro, Tsutsumi, Tomoaki, Akiyama, Hiroshi
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 01.01.2023
The Japanese Society for Food Science and Technology
Japan Science and Technology Agency
Subjects
accelerated solvent extraction
Analytical methods
Diet
Ethers
Flame retardants
Food intake
Gel chromatography
gel permeation chromatography
halogenated flame retardant
intake
Mathematical analysis
Meals
Polybrominated diphenyl ethers
Seafood
Solvent extraction
Online AccessGet full text
ISSN1344-6606
1881-3984
DOI10.3136/fstr.FSTR-D-22-00204

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Abstract We investigated the concentrations of halogenated flame retardants (HFRs), which include hexabromocyclododecanes (HBCDDs), polybrominated diphenyl ethers (PBDEs), and dechloranes and related compounds (DRCs), in 25 typical ready-made boxed sushi meals (each divided into seafood and non-seafood portions) using a developed simultaneous analytical method involving accelerated solvent extraction and gel permeation chromatographic separation. The developed method yielded good recoveries of surrogates (72–122 %). HBCDDs, PBDEs, and DRCs were detected in all seafood portions. While DRCs were also frequently detected in non-seafood portions, HBCDDs and PBDEs were hardly detected. The estimated dietary intakes of HBCDDs, PBDEs, and DRCs from boxed sushi meals were well below the corresponding health-based guideline values. In conclusion, our study suggests that the intake of HFRs from boxed sushi meals poses low concern for consumer health and that the developed simultaneous analytical method is highly useful for determining HFRs in seafood-based meals.
AbstractList We investigated the concentrations of halogenated flame retardants (HFRs), which include hexabromocyclododecanes (HBCDDs), polybrominated diphenyl ethers (PBDEs), and dechloranes and related compounds (DRCs), in 25 typical ready-made boxed sushi meals (each divided into seafood and non-seafood portions) using a developed simultaneous analytical method involving accelerated solvent extraction and gel permeation chromatographic separation. The developed method yielded good recoveries of surrogates (72-122%). HBCDDs, PBDEs, and DRCs were detected in all seafood portions. While DRCs were also frequently detected in non-seafood portions, HBCDDs and PBDEs were hardly detected. The estimated dietary intakes of HBCDDs, PBDEs, and DRCs from boxed sushi meals were well below the corresponding health-based guideline values. In conclusion, our study suggests that the intake of HFRs from boxed sushi meals poses low concern for consumer health and that the developed simultaneous analytical method is highly useful for determining HFRs in seafood-based meals.
ArticleNumber FSTR-D-22-00204
Author Hori, Tsuguhide
Tobiishi, Kazuhiro
Tsutsumi, Tomoaki
Sato, Tamaki
Matsui, Toshiro
Akiyama, Hiroshi
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  fullname: Tobiishi, Kazuhiro
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SubjectTerms accelerated solvent extraction
Analytical methods
Diet
Ethers
Flame retardants
Food intake
Gel chromatography
gel permeation chromatography
halogenated flame retardant
intake
Mathematical analysis
Meals
Polybrominated diphenyl ethers
Seafood
Solvent extraction
Title Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method
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