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Detection of polydimethylsiloxanes transferred from silicone-coated parchment paper to baked goods using direct analysis in real time mass spectrometry

The non-stick properties of parchment papers are achieved by polydimethylsiloxane (PDMS) coatings. During baking, PDMS can thus be extracted from the silicone-coated parchment into the baked goods. Positive-ion direct analysis in real time (DART) mass spectrometry (MS) is highly efficient for the an...

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Hauptverfasser: Jakob, Andreas (VerfasserIn) , Crawford, Elizabeth A. (VerfasserIn) , Gross, Jürgen H. (VerfasserIn)
Dokumenttyp: Article (Journal)
Sprache:Englisch
Veröffentlicht: 11 March 2016
In: Journal of mass spectrometry
Year: 2016, Jahrgang: 51, Heft: 4, Pages: 298-304
ISSN:1096-9888
DOI:10.1002/jms.3757
Online-Zugang:Verlag, lizenzpflichtig, Volltext: https://doi.org/10.1002/jms.3757
Verlag, lizenzpflichtig, Volltext: https://onlinelibrary.wiley.com/doi/abs/10.1002/jms.3757
Volltext
Verfasserangaben:Andreas Jakob, Elizabeth A. Crawford, Jürgen H. Gross

MARC

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520 |a The non-stick properties of parchment papers are achieved by polydimethylsiloxane (PDMS) coatings. During baking, PDMS can thus be extracted from the silicone-coated parchment into the baked goods. Positive-ion direct analysis in real time (DART) mass spectrometry (MS) is highly efficient for the analysis of PDMS. A DART-SVP source was coupled to a quadrupole-time-of-flight mass spectrometer to detect PDMS on the contact surface of baked goods after use of silicone-coated parchment papers. DART spectra from the bottom surface of baked cookies and pizzas exhibited signals because of PDMS ions of the general formula [(C2H6SiO)n + NH4]+ in the m/z 800-1900 range. Copyright © 2016 John Wiley & Sons, Ltd. 
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