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Simultaneous determination of antioxidants and ultraviolet stabilizers in polypropylene food packaging and food simulants by high-performance liquid chromatography

Li B., Wang Z. W., Lin Q. B., Hu C. Y.

Acta Chromatographica

2017

Vol. 29, no. 2

173--192

The use of polypropylene materials in industry for food packaging is increasing. The presence of additives in the polymer matrix enables the modification or improvement of the properties and performance of the polymer, but these additives are potential risk for human health. In this context, an efficient analytical method for the quantitative determination of three antioxidants (2,6-di-tert-butyl-4-methylphenol (BHT), dibutylhydroxyphenylpropionic acid stearyl ester (Irganox 1076), and tns-(2.4-di-tert-butyl)-phosphite (Irgafos 168)) and five ultraviolet stabilizers (2-(2′-hydroxy-5′-methylphenyl) (UV-P), (2′-hydroxy-3′-tert-5′-methylphenyl)-5-chloroben zotriazole (UV-326), 2-(2′-hydroxy-3′,5′-di-tert-butylphenyl)-5-chlorobenzotriazole (UV-327), 2-(2H-benzotriazol- 2-yl)-4-(1,1,3,3-tetramethylbutyl)phenol(UV-329), and 2-hydroxy-4(octyloxy) benzophenone (UV-531)) in polypropylene food packaging and food simulants by high-performance liquid chromatography (HPLC) has been developed. Parameters affecting the efficiency in the process such as extraction and chromatographic condition were studied in order to determine operating conditions. The analytical method showed good linearity, presenting correlation coefficients (R ≥ 0.9977) for all additives. The limits of detection and quantification were between 0.03 and 0.30 μg mL−1 and between 0.10 and 1.00 μg mL−1 for eight analytes, respectively. Average spiked recoveries in blank polypropylene packaging and food simulants were in the range of 80.4–99.5% and 75.2–106.7%, with relative standard deviations in the range of 0.9–9.1% and 0.2–9.8%. Dissolving the polypropylene food packaging with toluene and precipitating by methanol was demonstrated more effective than ultrasonic extract with acetonitrile or dichloromethane for extracting the additives. The method was successfully applied to commercial polypropylene packaging determination, Irgafos 168 and UV-P were frequently found in six commercial polypropylene films, and the content ranged from 166.47 ± 5.11 to 845.27 ± 29.31 μg g−1 and 2.10 ± 0.29 to 19.23 ± 1.26 μg g−1, respectively.

Application of FT-IR spectroscopy to the specific migration study of an organotin heat stabilizer from rigid poly(vinyl chloride) into food simulants

Zeddam Ch., Belhaneche-Bensemra N.

Polimery

2011

T. 56, nr 9

657-661

The specific migration of an organotin heat stabilizer (Irgastab 17 M0K) from rigid poly(vinyl chloride) (PVC) into food simulants is investigated. For that purpose, two fatty simulants were used: hexane and ethanol. The test conditions were 15 days at 4 °C and 40 °C and 3 hours at 70 °C. The rate of the mass variation of the films was followed as a function of time. FT-IR spectroscopy was used to investigate the migration phenomena and to estimate the diffusion coefficients by using mathematical models. The influence of various parameters such as temperature, time of contact and the nature of food simulant was considered.

Zbadano specyficzną migrację organocynowego stabilizatora termicznego (Irgastab 17 M0K) z twardego poli(chlorku winylu) (PVC) do płynów symulujących żywność. Zgodnie z unijną dyrektywą, do badań zastępczych wybrano substytuty takich płynów — heksan i etanol. Test migracji, w temp. 4 °C i 40 °C w ciągu dwóch tygodni oraz w temp. 70 °C przez 3 h, prowadzono przy użyciu próbek cienkiej folii wykonanej z PVC z dodatkiem Irgastab 17 M0K. Szybkość zmian masy folii wyznaczano jako funkcję czasu (rys. 1). Metodą FT-IR potwierdzono zachodzące zjawisko migracji (rys. 2), a pomiary absorbancji posłużyły do obliczenia, według dwóch modeli matematycznych: Arheniusa i Fick'a, współczynnika dyfuzji D (rys. 3, tabela 1). Stwierdzono, że na wielkość oznaczanej migracji specyficznej istotny wpływ wywiera zarówno temperatura i czas kontaktu, jak i rodzaj płynu symulującego żywność.