• Journal of Environmental Health Sciences
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• v.33 no.1 s.94
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• pp.63-67
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• 2007

Laccase catalyzes the oxidation and polymerization of aromatic compounds in the presence of molecular oxygen. The oxidative transformation of chlorophene with laccase was conducted in a closed, temperature controlled system. The optimal pH for transformation of chlorophene was proven to be about 5-6. As the temperature rose up to $55^{\circ}C$, the transformation of chlorophene increased. The chlorophene transformation was not enhanced in the presence of soluble polymers. The toxicity of the reaction mixture was increased two times than that of initial reaction mixture after the enzymatic treatment. ABTS has enhanced chlorophene transformation at 0.1 mM and showed negative linear relationship with residual chlorophene by the reaction.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.1
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• pp.69-75
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• 2019

Preservatives of cosmetics is managed by positive list in Korea. Positive list requires a proper quantitative analysis method, but the analysis method is still insufficient. In this study, gas chromatography with flame ionization detector was used to simultaneously analyze 14 preservatives in cosmetics. As a result of method validation, the specificity was confirmed by the calibration curves of 14 preservatives showing good linearity correlation coefficient of above 0.9997 except dehydroacetic acid (0.9891). The limits of detection (LOD) and quantification (LOQ) of 14 preservatives were 0.0001 mg/mL ~ 0.0039 mg/mL and 0.0003 mg/mL ~ 0.0118 mg/mL, respectively, but they were 0.0204 mg/mL, 0.0617 mg/mL for dehydroacetic acid, respectively. The precision (Repeatability) of the values was less than 1.0%, but 7.1% for dehydroacetic acid. The Accuracy (% recovery) of 14 preservatives in cosmetics showed 96.9% ~ 109.2%. Finally, this method was applied to 50 cosmetics available in market. Results showed that the commonly used preservatives were chlorophene, phenoxyethanol, benzyl alcohol and parabens. However, the amount of the detected preservatives was within maximum allowed limits established by KFDA.