Browse > Article
http://dx.doi.org/10.9721/KJFST.2013.45.5.545

Determination of Liquid Paraffins in Foods by Using GC-FID  

Park, Se-Jong (Food Additives and Packages Division, Food Safety Evaluation Department, Ministry of Food and Drug Safety)
Choi, Jae-Chun (Food Additives and Packages Division, Food Safety Evaluation Department, Ministry of Food and Drug Safety)
Lim, Ho-Soo (Food Additives and Packages Division, Food Safety Evaluation Department, Ministry of Food and Drug Safety)
Jang, Su-Jin (Food Additives and Packages Division, Food Safety Evaluation Department, Ministry of Food and Drug Safety)
Kim, So-Hee (Food Additives and Packages Division, Food Safety Evaluation Department, Ministry of Food and Drug Safety)
Kim, Meehye (Food Additives and Packages Division, Food Safety Evaluation Department, Ministry of Food and Drug Safety)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.5, 2013 , pp. 545-549 More about this Journal
Abstract
Liquid paraffin is a mixture of heavier alkanes derived from petroleum. It can be used as a lubricant in processing machinery, as a coating agent, or as a releasing agent. The purpose of this study was to analyze liquid paraffins in foods by using a gas chromatography-flame ionized detector (GC-FID). Liquid paraffin was extracted from the food samples using n-hexane. Non-polar aromatic or olefinic co-extractives were removed by alkaline permanganate oxidation followed by clean up on an aluminium oxide SPE cartridge before the GC-FID analysis. The results of recovery tests were 91.5-103.2%. Based on this optimized method, we investigated the amount of liquid paraffin in various food samples purchased from domestic markets. The levels of liquid paraffin in bread were $95.5{\pm}156.0$ mg/kg (0.008%), those in capsules were $40.2{\pm}54.5$ mg/kg (0.001%), and those in dried fruits and vegetables were $3.0{\pm}18.1$ mg/kg (0.0001%). No liquid paraffin was detected in fresh fruits and vegetables. We propose that our method can be used to monitor and detect liquid paraffin in foods for food safety management.
Keywords
food additive; liquid paraffin; gas chromatography-flame ionized detector;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Vavasour E, Chen J. Mineral oils (medium- and low-viscosity) and paraffin waxes. WHO Food Additives series: 50. Available from: http://www.inchem.org/documents/jecfa/jecmono/v50je04.ht. Accessed Jun. 10, 2012.
2 KFDA. Food Additives General and Safety Information. Korea Food and Drug Administration, Seoul, Korea. pp. 1599-1603 (2005)
3 Reich AG, Doglass, JS, van der Reit B, Eickhoff JT. Dietary exposure assessment for direct and indirect food use applications for mineral hydrocarbones. Prepared for the American Petroleum Institute by TAS-ENVIRON (1998)
4 Tennant DR. The usage, occurrence and dietary intake of white mineral oils and waxes in Europe. Food Chem. Toxicol. 42: 481-492 (2004)   DOI   ScienceOn
5 Guinda, A, Lanzon A, Albi T. Differences in hydrocarbons of virgin olive oils obtained from several olive varieties. J. Agr. Food Chem. 44: 1723-1726 (1996)   DOI   ScienceOn
6 Koprivnjak O, Procida G, Favretto L. Determination of endogeneous aliphatic hydrocarbons of virgin olive oils of four autochthonous cultivars from Krk island (Croatia). Food Technol. Biotech. 35: 125-131 (1997)
7 Tanimura G, Husie M, Gigei H, Ito Y, Jo T. Commentary of Analytical Metods for Food Additives in Food. Godansya, Tokyo, Japan. pp. 837-841 (1993)
8 AOAC. Official Methods of Analysis of AOAC International. 18th ed, Association of Official Analytical Communities, Gaithersburg, ML, USA. Chapter 44, pp. 24-25 (2010)
9 Moret S, Barp L, Grob K, Conte LS. Mineral paraffins in olives and olive oils. pp. 499-506. In: Olives and Olive Oil in Health and Disease Prevention. Vitor RP, Ronald RW. Elsevier, Atlanta, GA, USA (2010)
10 Bennet B, Larter SR. Quantitative separation of aliphatic and aromatic hydrocarbons using silver ion-silica solid phase extraction. Anal. Chem. 72: 1039-1044 (2000)   DOI   ScienceOn
11 Fiselier K, Fiorini D, Grob K. Activated aluminum oxide selectivity retaining long chain n-alkanes. Part I, description of the retention properties. Anal. Chim. Acta. 634: 96-101 (2009)   DOI   ScienceOn
12 Wagner C, Neukom HP, Galleti V, Grob K. Determination of mineral paraffins on feeds and foodstuffs by bromination and preseparation on aluminium oxide: Method and results of a ring test. Mitt. Lebensm. Hyg. 92: 231-249 (2001)
13 Karasek L, Wenzl T, Ulberth F. Proficiency test on the determination of mineral oil in sunflower oil. JRC Scientific and Technical Reports. EUR 23811EN, European Communities, Geel, Belgium (2009)
14 Moret S, Barp L, Grob K, Conte LS. Optimised off-line SPEGC-FID method for the determination of mineral oil saturated hydrocarbons (MOSH) in vegetable oils. Food Chem. 129: 1898-1903 (2011)   DOI   ScienceOn
15 Fiorini D, Paciaroni A, Gigli F, Ballini R. A versatile splitless injection GC-FID method for the determination of mineral oil paraffins in vegetable oils and dried fruit. Food Control 21: 1155-1160 (2010)   DOI   ScienceOn
16 Fiselier K, Grob K. Determination of mineral oil paraffins in foods by on-line HPLC-GC-FID: lowered detection limit; contamination of sunflower seeds and oils. Eur. Food Res. Technol. 229: 679-688 (2009)   DOI
17 Food Standard Agency. Mineral hydrocarbons in food contact materials. Available from: http://food.gov.uk/muHimedia/pdfs/34fcm.pdf. Accessed Jun. 10, 2012.