食品用ポリエチレン中の添加剤の分析
書誌事項
- タイトル別名
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- Determination of Additives in Polyethylene for Food Packaging
- 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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説明
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.
収録刊行物
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- 食品衛生学雑誌
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食品衛生学雑誌 27 (3), 229-237_1, 1986
公益社団法人 日本食品衛生学会
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詳細情報 詳細情報について
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- CRID
- 1390282679201990272
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- NII論文ID
- 130003692654
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- ISSN
- 18821006
- 00156426
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可