Determination of bisphenol A in canned fish by sol-gel immunoaffinity chromatography, HPLC and fluorescence detection

The paper presents a highly selective analysis method for the determination of bisphenol A (BPA) in canned fish. The procedure consists of sample clean-up by sol-gel immunoaffinity chromatography followed by high performance liquid chromatography and fluorescence detection. BPA concentrations were determined in nineteen tuna, sardine and mackerel cans by analysing the solid and the liquid parts of the contents separately. In different tested matrices limits of detection (S/N=3) ranged from 0.2 ng/g (sardines) to 1.8 ng/ml (oil) and limits of quantification (S/N=6) from 0.4 ng/g to 3.8 ng/ml, respectively. In the solid part (fish) very low BPA levels (2-4 ng/g) were found in mackerels, the highest level (59 ng/g) in tuna. In oil significantly higher BPA concentrations were found than in brine. In all samples BPA concentrations were significantly lower than the Specific Migration Level of 0.6 mg/kg for BPA migration into food established by the EU Commission in 2004.