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Determination of Di-(2-Ethylhexyl) Adipate Migrated from Polyvinyl Chloride Wrap Film into Various Foodstuffs and Dishes Depending on Exposure Conditions  

Lee, Young-Ho (Department of Food Science, Kangnung National University)
Gyoung, Young-Soo (Department of Chemistry, Kangnung National University)
Lee, Keun-Taik (Department of Food Science, Kangnung National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 969-976 More about this Journal
Abstract
The migrating level of di-(2-ethylhexyl) adipate (DEHA) in PVC wrap to various foodstuffs dishes was determined using acetone/n-hexane as an extracting solvent. The recovery ratio of DEHA from various foodstuffs ranged from 81.3 to 91.2%. During storage at $10\;or\;20^{\circ}C$ for up to 3 days, highest migration of 22.9 mg/kg occurred with pork belly, an indication that increases in fat content, storage temperature, and storage time result in increasing DEHA migration. DEHA concentrations of various delivered dishes ranged between 6.9 and 29.8 mg/kg, and highest migration was observed in Chambbong, which had the highest fat content among samples. After microwave-reheating, which resulted in a tight contact between film and food samples, DEHA was not detected in rice and potato, whereas up to 158.8 mg/kg was detected in pizza. When the wrap film was not contacted with the surface of food, the migration was lowered. Migration levels of DEHA from PVC wrap film into samples under various exposure conditions often exceeded the limit value of $3\;mg/dm^2\;and/or\;18\;mg/kg$ set by the European Union.
Keywords
food packaging; safety; DEHA; migration;
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