Publication | Open Access
Residue and Release of Antioxidants and Ultraviolet Stabilizers in Polyethylene Products in Contact with Foodstuffs.
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1997
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Edible FilmFood PackagingEngineeringFood AnalysisFood ContaminantFood PreservationChemical ContaminantUltraviolet StabilizersFood ChemistryToxicologyAnalytical ChemistryPolyethylene ProductsPolymer ChemistryChromatographyHealth SciencesEdible PackagingMigration TestFood SafetyEnvironmental EngineeringPolymer Science
The residue and release of 28 kinds of antioxidants and ultraviolet stabilizers in polyethylene products were investigated. The samples included a total of 36 kinds of kitchenware, e. g., bags, wrapping films, sauce bottles and a chopping board, and a total of 16 food-packages, e. g., bags, cases, nets and a tube. They were analyzed using the simultaneous determination method with HPLC. Most samples contained 1-3 antioxidants, mainly Irganox 1076, Irgafos 168, BHT and Irganox 1010. The residue level was about 50-1, 000μg/g. The migration test was carried out using high-residue samples. No additives were released into water, 20% ethanol or 4% acetic acid at 60°C after 30min, though some additives were released into n-heptane at 25°C after 60min.