Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Determination of Liquid Paraffins in Foods by Using GC-FID

GC-FID를 이용한 식품 중 유동파라핀 함량 분석

  • 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)
  • 박세종 (식품의약품안전처 식품위해평가부 첨가물포장과) ;
  • 최재천 (식품의약품안전처 식품위해평가부 첨가물포장과) ;
  • 임호수 (식품의약품안전처 식품위해평가부 첨가물포장과) ;
  • 장수진 (식품의약품안전처 식품위해평가부 첨가물포장과) ;
  • 김소희 (식품의약품안전처 식품위해평가부 첨가물포장과) ;
  • 김미혜 (식품의약품안전처 식품위해평가부 첨가물포장과)
  • Received : 2013.04.17
  • Accepted : 2013.07.07
  • Published : 2013.10.31
Download PDF
⟨ Previous Next ⟩

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.

본 연구에서는 GC-FID를 이용하여 식품첨가물공전에 사용량이 정해져 있는 빵류, 캡슐류, 건조과실류 채소류 및 과실류 채소류 중 유동파라핀의 함량을 측정하였다. 시료에서 n-hexane으로 유동파라핀을 추출하고 $KMnO_4$ 산화반응을 통해 추출물 중 불포화탄화수소의 극성을 증대시킨 다음 aluminium oxide를 충진한 SPE 카트리지로 정제하여 GC-FID로 측정하였다. 검출한계와 정량한계는 각각 10 mg/kg과 20 mg/kg으로 개별 n-alkane으로 정량하는 방법이 아닌 넓은 봉우리로 나타나는 유동파라핀의 면적의 합으로 정량하는 문헌들(15,17)의 값과 유사하게 나타났다. 유동파라핀은 빵류, 건조과실류 채소류 및 캡슐류에서 이형제 등으로 사용되고 있으나 최종 완제품에서 사용기준 이하로 검출되었고, 과실류 채소류에서 모두 불검출로 나타남에 따라 안전한 수준으로 관리되고 있음을 알 수 있었다.

Keywords

References

  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) https://doi.org/10.1016/j.fct.2003.10.011
  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) https://doi.org/10.1021/jf950571o
  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) https://doi.org/10.1021/ac9910482
  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) https://doi.org/10.1016/j.aca.2008.12.007
  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) https://doi.org/10.1016/j.foodchem.2011.05.140
  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) https://doi.org/10.1016/j.foodcont.2010.01.011
  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) https://doi.org/10.1007/s00217-009-1099-8
  17. Food Standard Agency. Mineral hydrocarbons in food contact materials. Available from: http://food.gov.uk/muHimedia/pdfs/34fcm.pdf. Accessed Jun. 10, 2012.