Exploring the chemical composition of bamboo-based food contact materials using GC–MS and LC-MS

Plant-based materials are increasing been used as an alternative to conventional plastic materials in food packaging applications. Thus, for example, bamboo-based food contact articles are gaining popularity owing to their environmentally friendly connotations. However, the evaluation of its safety has been barely addressed. Components of these materials can migrate into the food leading to consumer exposure. Their identification is key for risk evaluations. In the present study, the chemical composition of a great variety of bamboo-based food contact articles including plates, chopsticks, etc. was explored. The volatile and semi-volatile fractions were analysed by gas chromatography-mass spectrometry (GC-MS). Volatile components were concentrated in a Purge & Trap system and semi-volatile compounds were analysed after a methanol extraction. A great diversity of compounds was tentatively identified, some considered toxic (e.g., 5-hydroxymethylfurfural). In addition, a sample suspected of containing melamine was analysed by LC-MS and melamine and its derivatives were detected.