• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.545-549
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• 2013

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.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.29 no.4
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• pp.452-463
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• 2019

Objectives: The purpose of this study is to evaluate airborne concentrations of volatile organic compounds(VOCs) during nail art practice by college students. Methods: Personal samples for students were measured using passive samplers(OVM 3500) during three kinds of practice, including polish nail, gel nail and acrylic French sculpture at two universities located in Gyeongsangbuk-do Province. We also monitored area concentrations using active samplers and real-time total VOC monitors(ppbRAE 3000). All samples were analyzed with a gas chromatography flame ionized detector. Statistical analysis for monitored data were conducted using a web-based Bayesian toolkit, EXPOSTATS(www.expostats.ca). Results: Twenty-four personal samples and ten area samples were collected and five chemicals(acetone, butyl acetate, ethyl acetate, ethyl methacrylate(EMA) and methyl methacrylate(MMA)) were detected. Acetone was detected in all personal samples and ranged from 2.58 ppm to 50.3 ppm. EMA was detected in all personal and area samples with a maximum concentration of 9.78 ppm during acrylic French sculpture. Personal exposure levels to acetone, butyl acetate and mixtures were significantly higher with high occupant density (p<0.05). Geometric mean (GM) concentrations of 3.61 ppm for EMA personal samples were significantly higher than that of area samples, 1.5 ppm (p<0.05). Since there was no local ventilation, total VOC concentration continued to increase as the practice progressed. Conclusions: In order to minimize VOCs exposure for trainees, it is necessary to introduce a local ventilation system and maintain adequate occupant density.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1562-1568
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• 2011

We studied the amounts of trans fatty acids and saturated fatty acids in child-favored foods. Confectioneries, breads, donuts and hamburgers were included in this study. The total fatty acid content and the amount of each type of fatty acid were determined by gas chromatography with a flame-ionized detector. Confectioneries were shown to have the highest content of crude fat. The mean content was 24.2${\pm}$6.9 (range: 4.6~41.1) g/100 g food. The mean content of crude fat in donuts, bread and hamburgers was 23.9${\pm}$5.8 (range: 14.1~39.5) g/100 g food, 15.7${\pm}$7.9 (range: 1.4~30.0) g/100 g food, and 9.5${\pm}$3.4 (range: 4.5~18.5) g/100 g food, respectively. Bread had the most trans fatty acids at 1.3 g/100 g food. This result inferred that manufacturers have tried to reduce the trans fat content. The mean content of saturated fatty acids in confectioneries, donuts, bread, and hamburgers was 11.6${\pm}$4.8 (range: 2.0~22.7) g/100 g food, 11.2${\pm}$4.0 (range: 4.8~23.2) g/100 g food, 6.9${\pm}$4.1 (range: 0.6~15.4) g/100 g food, 3.0${\pm}$1.0 (range: 1.0~5.8) g/100 g food, respectively. This content depended on crude fat. The composition of fatty acids varied according to the oil and fat used in the manufacturing process of each food, and the natural content. Foods that were fried in vegetable oil tended to be especially low in saturated fat.