Effect of Water Content on Partitioning Behavior of Printing Ink Solvent on Food Ingredients Before and After Baking

수분이 식품성분과 인쇄 용제와의 분배계수에 미치는 영향

  • An, Duek-Jun (Division of Food Resources and Manufacturing, SunMoon University) ;
  • Kim, Youn-Uck (Division of Food Resources and Manufacturing, SunMoon University) ;
  • Park, Hoon (Division of Food Resources and Manufacturing, SunMoon University)
  • 안덕준 (선문대학교 응용생물과학부 식품과학) ;
  • 김연욱 (선문대학교 응용생물과학부 식품과학) ;
  • 박훈 (선문대학교 응용생물과학부 식품과학)
  • Published : 2003.03.31

Abstract

The partitioning behavior of five printing ink solvents was studied in various cookie ingredients before and after baking which had different water content and different structure. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene which represent different characteristic functional groups. Gas chromatography (G.C.) was used to measure partitioning values at $25^{\circ}C$ on each raw and baked cookie ingredients. Baking condition of cookie ingredients was $260^{\circ}C$ for 10 min. In cookie ingredients, decreases in water content generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. However, as water content decreased in the cookie ingredient, the Kp of the non-polar and polar solvents showed mixed results.