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Determination of Semicarbazide in PVC Gaskets of Food Bottle Cap and Foods  

Park, Sang-Wook (Department of Applied Biology and Chemistry, Konkuk University)
Lee, Kwang-Ho (Packaging Division, Korea Food and Drug Administration)
Kwak, In-Shin (Packaging Division, Korea Food and Drug Administration)
Jeon, Dae-Hoon (Packaging Division, Korea Food and Drug Administration)
Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.3, 2005 , pp. 334-338 More about this Journal
Abstract
Method was developed to efficiently analyze semicarbazide (SEM) in foods. Although SEM is produced by thermal decomposition of blowing agent azodicarbonamide, it is too small to be activated by ultraviolet light or fluorescence. When 2-nitrobenzaldehyde semicarbazone, derivatization of SEM, was analyzed by HPLC with triple column system, coefficient correlation over 0.9997 and detection limit of 0.48 ng/g were observed. SEM level in commercial bottle cap gasket was 812.20-5771.30ng/g. Recoveries for SEM in food and PVC gasket were 83.45-97.33% and 92.12-98.71%, respectively. SEM level in plastic seals of press twist-off metal lids was ND-5771.330ng/g.
Keywords
semicarbazide; PVC gasket; carcinogen; azodicarbonamide;
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