301. Migration of Stabilizers from Polypropylene into Simulated Food
- Author
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Zhi-Wei Wang, Bo Li, Chang-Ying Hu, and Qin-Bao Lin
- Subjects
Polypropylene ,Reproducibility ,Chromatography ,Chemistry ,Diffusion ,010401 analytical chemistry ,Biochemistry (medical) ,Clinical Biochemistry ,Analytical chemistry ,04 agricultural and veterinary sciences ,Activation energy ,040401 food science ,01 natural sciences ,Biochemistry ,High-performance liquid chromatography ,0104 chemical sciences ,Analytical Chemistry ,Acetic acid ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Electrochemistry ,Copolymer ,Calibration ,Spectroscopy - Abstract
This study has investigated the migration of stabilizers from three polypropylene materials: a polypropylene homopolymer, a polypropylene block copolymer, and a polypropylene random copolymer in 10% ethanol, 3% acetic acid, 20% ethanol, 50% ethanol, and isooctane according to Regulation (EU) No. 10/2011. Measurements were performed at 20, 40, and 70°C and migration was evaluated from 10 min to 10 days. Measurements were performed by high-performance liquid chromatography (HPLC) with external calibration. The HPLC method provided high correlation coefficients, good precision, good accuracy, and suitable reproducibility. Diffusion coefficients for stabilizers were obtained using a rigorous model based on Fick’s second law and the values were between 6.1 × 10−13 and 3.8 × 10−9 cm2 s−1. By applying an Arrhenius-type equation to the diffusion coefficients, an estimation of activation energy of the diffusion was obtained. The activation energies were from 39.97 to 98.75 kJ mol−1 for the stabilizers. The...
- Published
- 2016