著者

Yuji Takao Ho Chul Lee Shinya Kohra Koji Arizono

出版者

公益社団法人 日本薬学会

雑誌

Journal of Health Science (ISSN:13449702)

巻号頁・発行日

vol.48, no.4, pp.331-334, 2002 (Released:2002-08-01)

参考文献数

19

被引用文献数

26 48

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Nine different food cans, packed with water, were heat-treated for 30 min at 80 or 100°C in order to elucidate the trends associated with the leaching of bisphenol A (BPA) from internal coatings. Low levels of BPA were detected in water from all unheated cans, rising to 0.06 to 32 ng/cm2 after heating at 100°C. Reducing the heat-treatment temperature to 80°C was found to reduce the BPA concentration in the contained water by up to two-thirds. The cans that recorded the highest BPA concentrations in water after heating were found to have components (lid, bottom or body) with high available BPA contents.