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Title

Searching potentially allergen substances (PAS) in eau de cologne using Analytical pyrolysis (Py‐GC/MS) at sub‐pyrolysis temperature

AuthorsGonzález-Pérez, José Antonio ; Sánchez-García, Alicia ; Ríos Martín, José Luis; González-Vila, Francisco Javier
Issue DateNov-2016
PublisherSociedad Española de Cromatografía y Técnicas Afines
CitationAdvances in chromatography and related techniques: Book of Abstracts 211-211 (2016)
AbstractThe International Fragance Associaton (IFRA) following the EU Cosmetic Directive has developed GCMS analytical method for the determination of 24 volatile chemicals that are ingredients in finished cosmetics and personal care products. These compounds are potentially allergen substances (PAS) that have been suspected to elicit skin sensitization. Their presence must be indicated in the list of ingredients when their concentrations exceed 0.01% for rinse‐off products and 0.001% for leave on products. Several analytical methods have been developed for the determination of fragrance allergens in different samples by GC‐MS and/or GC‐MS/MS [1, 2, 3]. The aim of this study is to explore the possibility of analyze simultaneously the 24 PAS using analytical pyrolysis (Py‐GC/MS). The analyses were performed in a double‐shot pyrolyzer (Frontier Lab 2020i) attached to a GC/MS system (Agilent 6890N + 5973MSD). Detailed chromatographic conditions can be found elsewhere [4]. Fragrance aliquots (0.1 μL) were poured on ultra clean quartz wool into a small stainless steel crucible (Eco‐cup SF) and dropped in a preheated micro‐furnace at sub‐pyrolysis temperature of 200 °C for 1 min before the evolved gases were transferred to the GC/MS for analysis. Compounds assignment was via single‐ion monitoring and by comparison with published and stored (NIST and Wiley libraries) data. Up to 50 different compounds could be directly identified in three different commercial eau de cologne samples. These included known synthetic and natural common ingredients in such light, fresh and fruity fragrances (Musk, Musk T, Cashmeran, Dihydromyrcenol, PEA, OTBCH, Ambrox, Citronellol, Hedione, Vanillin, Lilial, Helional,…) other components like possible sun screens (Parsol) or pheromone compounds (Hexadecadienols), waxes (n‐alkane series C24‐C35 max C29) and contaminants (DEP, Phthalates) were also detected. In addition 9 compounds found were PAS among those included in the “26 allergens rule” list: Bencyl salicylate, Coumarin, Geraniol, Lilial, Linalool, Benzyl benzoate, Hexyl cinnamaldehyde, D‐Limonene and α‐Isomethylionone. These results, although provisional, opens a promising application of analytical pyrolysis as a rapid fingerprinting tool and for the rapid screening for PAS components in fragrances and cosmetics.
[1] A. Chaintreau, D. Joulain, C. Marin, C‐O. Schmidt, M. Vey, J. Agric. Food Chem. 51 (2003) 6398−6403 [2] A. Chaintreau, E. Cicchetti, N. David, A. Earls, P. Gimeno, B. Grimaud, D. Joulain, N. Kupfermann, G. Kuropka, F. Saltron, C. Schippa, J. Chromatogr. A 1218 (2011) 7869−7877 [3] M. Celeiro, E. Guerra, J.P. Lamas, M. Lores, C. García‐Jares, M. Llompart, J. Chromatogr. A 1344 (2014) 1−14 [4] M. Llana‐Ruíz‐Cabello, S. Pichardo, N.T. Jiménez‐Morillo, J.M. Bermúdez, S. Aucejo. F.J. González‐Vila, A.M. Cameán, J.A. González‐Pérez, J. Sci. Food Agr. 96 (2016) 3207–3212
DescriptionPóster presentado en el la XVI Reunión Científica de la Sociedad Española de Cromatografía y Técnicas Afines (SECyTA2016) P‐OA‐1
Eds: González-Pérez, José Antonio.-- Almendros Martín, Gonzalo.-- González-Vila, Francisco Javier.-- Rosa Arranz, José M. de la
Publisher version (URL)http://hdl.handle.net/10261/139608
URIhttp://hdl.handle.net/10261/140534
ISBN978-84-617-6155-5
Appears in Collections:(IG) Libros y partes de libros
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