著者

河村 葉子 三浦 麻記子 杉田 たき子 山田 隆

出版者

Japanese Society for Food Hygiene and Safety

雑誌

食品衛生学雑誌 (ISSN:00156426)

巻号頁・発行日

vol.38, no.1, pp.27-33, 1997-02-05 (Released:2010-03-01)

参考文献数

7

被引用文献数

9 11

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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.