김지민 (중앙대학교 약학과)

이동규 (중앙대학교 약학과)

김지민 (중앙대학교 약학과)

심민기 (중앙대학교 약학과)

이동규 (중앙대학교 약학과)

Brominated flame retardants (BFRs) are a type of persistent organic pollutants that are regulated worldwide due to their toxicity to humans and harmful effects on the environment. However, novel BFRs (NBFRs) are not regulated, constituting a potential hazard to humans through food consumption. To assess human exposure to NBFRs through processed foods, this study developed and applied a quantitative analytical method for 12 NBFRs in processed foods. The method is based on GC-MS/MS, with purification methods optimized according to the fat content of the food: low-fat and high-fat samples. In both cases, multilayer silica column was used for purification. The developed method was thoroughly validated according to CODEX guidelines (CAC/GL 71-2009) and subsequently applied to 273 samples of 39 processed food products selected based on KNHANES (2022), with results compared according to fat content and NOVA classification. NBFRs were detected in all samples, with BEHTBP and DBDPE showing notably high concentrations in high-fat and highly processed foods. Increased processing levels correlated with a greater diversity of NBFRs, suggesting potential contamination from manufacturing or packaging. This study offers a reliable analytical method for monitoring NBFRs in food, supporting future food safety assessments and risk management policies. This research was supported by a grant (22194MFDS004) from Ministry of Food and Drug Safety in 2025.

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