ALLERGENS DETERMINATION BY GC-MS

摘要

Perfumes, shampoo, soaps, beverages and food could contain fragrance and aroma compounds with possible allergenic activity. There is an increasing interest in the determination of allergens in cosmetics or food due to the great number of allergic cases. Different extracts of different perfumes and cosmetics were analysed without derivatisation and were characterised by gas chromatography-mass spectrometry (GC-MS) that incorporated a Rtx-5MS capillary column. The capillary column, 30 m×0.32 mm, 0.25 μm film thickness, was used in a temperature program from 50℃ for 1 min, then increased to 300℃ with a rate of 15℃ /min, and kept 15 min, helium flow rate 1 ml/min for compound separation and determination. The GC/MS interface line and the ion source were maintained to 250℃. Electron energy was 70 eV and electron emission 300 μA. Scan El mode in the mass range 30-500 Da was followed.