<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>11(3)</volume><submitter>Xiao Y</submitter><pubmed_abstract>Although the use of phthalates has been restricted worldwide, they remain an issue due to health concerns. Diet is one of the most important exposure pathways for humans and due to their solubility in oil, phthalates are commonly found in edible oil and food high in fat. Gas chromatography-mass spectrometry (GC-MS) using electron ionization (EI) has been commonly used for the analysis of the phthalates in foodstuffs, including edible oil. However, this method suffers from issues with sensitivity and selectivity, as most phthalates are fragmented to generate a common phthalic anhydride fragment ion at &lt;i>m/z&lt;/i> 149. The molecular ion cannot be observed due to strong fragmentation in EI. In contrast, atmospheric pressure gas chromatography (APGC) is a soft ionization technique with less fra</pubmed_abstract><journal>Toxics</journal><pagination>200</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC10056964</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Simultaneous Determination of Nine Phthalates in Vegetable Oil by Atmospheric Pressure Gas Chromatography with Tandem Mass Spectrometry (APGC-MS/MS).</pubmed_title><pmcid>PMC10056964</pmcid><pubmed_authors>Hancock P</pubmed_authors><pubmed_authors>Wong WY</pubmed_authors><pubmed_authors>Xiao Y</pubmed_authors><pubmed_authors>Yong CK</pubmed_authors><pubmed_authors>Chan LY</pubmed_authors><pubmed_authors>Abe K</pubmed_authors><pubmed_authors>Hird S</pubmed_authors></additional><is_claimable>false</is_claimable><name>Simultaneous Determination of Nine Phthalates in Vegetable Oil by Atmospheric Pressure Gas Chromatography with Tandem Mass Spectrometry (APGC-MS/MS).</name><description>Although the use of phthalates has been restricted worldwide, they remain an issue due to health concerns. Diet is one of the most important exposure pathways for humans and due to their solubility in oil, phthalates are commonly found in edible oil and food high in fat. Gas chromatography-mass spectrometry (GC-MS) using electron ionization (EI) has been commonly used for the analysis of the phthalates in foodstuffs, including edible oil. However, this method suffers from issues with sensitivity and selectivity, as most phthalates are fragmented to generate a common phthalic anhydride fragment ion at &lt;i>m/z&lt;/i> 149. The molecular ion cannot be observed due to strong fragmentation in EI. In contrast, atmospheric pressure gas chromatography (APGC) is a soft ionization technique with less fra</description><dates><release>2023-01-01T00:00:00Z</release><publication>2023 Feb</publication><modification>2025-04-22T18:15:33.383Z</modification><creation>2025-02-19T01:13:24.932Z</creation></dates><accession>S-EPMC10056964</accession><cross_references><pubmed>36976965</pubmed><doi>10.3390/toxics11030200</doi></cross_references></HashMap>