Effect of chemical and physical structure on partitioning behavior of representative printing ink solvents and various food ingredients

식품 성분과 식품 포장용 인쇄 잉크 용매의 화학적 구조가 분배작용에 미치는 영향

  • An, Duek-Jun (Division of Food Resources and Manufacturing, SunMoon University)
  • 안덕준 (선문대학교 응용생물과학부 식품과학)
  • Published : 2004.03.31

Abstract

Migration behavior of selected solvents and food samples showed differences of the chemical structures and polarities, the food samples which have similar polar expresses more higher affinity than different polar degrees. Water which is polar has a highest partitioning coefficient values on polar isopropanol, and oil which is nonpolar has highest partitioning value on non-polar toluene. The increasing order of partitioning values was accord with increasing water contents in food samples. It is showed that the wheat flour with 13.2% moisture content has the highest partitioning coefficient values on the isopropanol with -OH. Kp value of sugar showed remarkable lower partitioning coefficient values than other food samples due to high degree crystallinity. This phenomenon can be predictable with ${\delta}$ values, because order of partitioning coefficient values which comes out through the experiment and the sequence of Hildebrand solubility parameter value difference between food sample and printing ink solvent correspond almost. This Hildebrand solubility parameter value can be easily applied to the food package industry because the effect of food-safety can be considered without passing through complicated steps by using this method.