Determination of paraffins in food simulants and packaging materials by liquid chromatography with evaporative mass detection and identification of paraffin type by liquid chromatography/gas chromatography and fourier transform infrared spectroscopy
article
A liquid chromatographic method with evaporative mass detection (EMD) is described for the determination of paraffins in food contact materials that do not contain polyolefin oligomers, or paraffins migrating from these materials into fatty food simulants or certain simple foods. A normal-phase column operating at maximum column efficiency separates nonparaffinic and paraffinic materials without resolving the latter into individual components, and EMD is used to quantitate the paraffins. An on-line qualitative method that uses liquid chromatography/gas chromatography with flame ionization detection discriminates between paraffin waxes and oils in food contact materials, food simulants, and certain simple foods; a Fourier transform infrared spectrophotometric qualitative method also discriminates between waxes and oils, but is usually restricted to food contact materials that do not contain polyolefins and to migration experiments with organic solvents as fatty food simulants (with some other fatty food simulants, paraffin type must then be identified in the food contact material). Chemicals/CAS: Paraffin, 8002-74-2Chemicals/CAS: Paraffin, 8002-74-2
Topics
Satellite linksOlympusPropagation20/30 GHZParaffinDairy productFood analysisFood contaminationFood packagingGas chromatographyInfrared spectroscopyLiquid chromatographyChromatography, GasChromatography, LiquidDairy ProductsFood AnalysisFood ContaminationFood PackagingParaffinSpectroscopy, Fourier Transform Infrared
TNO Identifier
41554
ISSN
10603271
Source
Journal of AOAC International, 83(2), pp. 311-319.
Pages
311-319
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