Organophosphate esters (OPEs) are
chemicals extensively used as
plasticizers and flame retardants in commercial and consumer products.
In this study, we developed and validated a method for the analysis
of 13 common OPEs in meat (chicken, pork, and beef) and fish (catfish
and salmon) to study their occurrence in those foods in the United
States. The method was based on QuEChERS extraction with acetonitrile
and automated robotic cleanup of the extracts, followed by low pressure
gas chromatography-tandem mass spectrometry (GC-MS/MS) analysis for
8 of the OPEs and ultrahigh-pressure liquid chromatography-tandem
mass spectrometry (UHPLC-MS/MS) analysis for 13 OPEs, including 8
overlapping OPEs. The developed method was validated in the muscle
tissues at four spiking levels (5, 10, 20, and 40 ng/g). The background
levels in the laboratory environment and materials presented a challenge
for accurate quantification at low ng/g levels. UHPLC-Q-Orbitrap MS
analysis was utilized to pinpoint the source of their contamination.
OPEs were found in the water used in the liquid chromatography (LC)
mobile phase, and flow injection analysis with organic mobile phase
was suggested as an alternative to avoid OPEs contamination in LC-MS/MS
analysis. The validated method was applied to the analysis of 68 real-world
meat and fish samples from the U.S. markets by three instrumental
methods. Tris(2-chloro-isopropyl) phosphate (TCPP), tri-n-butyl phosphate (TnBP), and triphenyl phosphate (TPP) were found
in meat, and TCPP and TPP were measured in fish samples. The sum of
median OPE concentrations (averaged for the three instrumental methods)
measured in the meat and fish samples were 6.2 and 8.7 ng/g wet weight,
respectively. No regulations on the maximum residue levels of OPEs
permitted in food were found for the U.S. or other countries.