Determination of Additives in Polyethylene for Food Packaging

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Other Title
  • 食品用ポリエチレン中の添加剤の分析
  • Studies on Plastic Additives. III
  • プラスチック添加剤に関する研究 (第3報)

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Description

Methods were developed for the systematic determination of five classes of additives. These classes are: phenolic antioxidants, acid amides, glycerin fatty acid esters, thiodipropionic acid esters and stearates.<br>Polyethylene packages were Soxhlet-extracted with chloroform or chloroform-hydrochloric acid (only for stearates) for four hours. The extracts were concentrated and the phenolic antioxidants and acid amides were determined by high performance liquid chromatography (HPLC) and capillary (high-resolution) gas chromatography (HRGC), respectively. Thiodipropionic acid esters were determined by HRGC as higher alcohols obtained after saponification of extracts with potassium hydroxide-methanol. Glycerin fatty acid esters and stearates were determined by HRGC as their fatty acid methyl esters obtained after methylation of extracts. In these methods, additives were well separated by HPLC or HRGC, although the retention times of Antage W-300 and Antage W-400 were close. No additives could be detected in commercial polyethylene packages of milk.

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Details 詳細情報について

  • CRID
    1390282679201990272
  • NII Article ID
    130003692654
  • DOI
    10.3358/shokueishi.27.229
  • ISSN
    18821006
    00156426
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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