Development of a novel GC/MS database for the determination of additives for food packaging into the processed foods

DOI Web Site 13 References
  • Nakashima Shinya
    Nishikawa Keisoku Co., Ltd. Graduate School of Environmental & Symbiotic Science, Prefectural University of Kumamoto
  • JI Hezhe
    Graduate School of Environmental & Symbiotic Science, Prefectural University of Kumamoto
  • Yamagami Takashi
    Nishikawa Keisoku Co., Ltd. Environment and Resources Systems Graduate School of Environmental Engineering, The University of Kitakyushu
  • Asai Kiyomi
    Graduate School of Environmental & Symbiotic Science, Prefectural University of Kumamoto
  • Kadokami Kiwao
    Environment and Resources Systems Graduate School of Environmental Engineering, The University of Kitakyushu
  • Mutsuga Motoh
    Division of Food Additives, National Institute of Health Sciences
  • Kawamura Yoko
    Division of Food Additives, National Institute of Health Sciences
  • Shinohara Ryota
    Graduate School of Environmental & Symbiotic Science, Prefectural University of Kumamoto
  • Arizono Koji
    Graduate School of Environmental & Symbiotic Science, Prefectural University of Kumamoto

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Other Title
  • 容器包装添加剤用GC/MSデータベースの開発と加工食品分析への適用

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Abstract

Various types of compounds are used as additives in packaging materials, and their number is increasing each year. In this study, we developed a GC/MS database containing information, such as retention times and calibration curves, for 125 additives. The extracts of several processed foods obtained by the stir-bar sportive extraction (SBSE) method were analyzed for additives, such as plasticizers and lubricants, using the database. It was found that the database was useful for the rapid and easy screening analysis of these additives.

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