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Analysis of vinylidene chloride and 1-chlorobutane in foods packaged with polyvinylidene chloride casing films by headspace gas chromatography/mass spectrometry (GC/MS) Part A Chemistry, analysis, control, exposure & risk assessment
- Ohno, H., Kawamura, Y.
- Food additives & contaminants 2006 v.23 no.8 pp. 839-844
- food packaging, packaging materials, poly(vinyl chloride), films (materials), headspace analysis, aromatic hydrocarbons, toxic substances, capillary gas chromatography, mass spectrometry, vinyl chloride, sausage casings, packaging materials migration
- A headspace gas chromatography/mass spectrometry method was developed for the simultaneous determination of vinylidene chloride and 1-chlorobutane in foods packaged with polyvinylidene chloride casing films. The solid foodstuff was homogenized with an equal mass of distilled water. The homogenate was incubated for 1 h at 90°C in a sealed headspace vial, and the headspace gas was then analysed by gas chromatography/mass spectrometry in selected ion-monitoring mode using a bonded porous polymer-coated capillary column. The recovery rates of vinylidene chloride and 1-chlorobutane in foodstuffs were 94.5-103.9 and 85.8-120.3%, respectively. Among 13 samples tested, vinylidene chloride was detected at 0.001-0.020 microgram g-1 in 11 foodstuffs, and 1-chlorobutane was detected at 0.004-0.040 microgram g-1 in all 13 foodstuffs. Furthermore, vinylidene chloride was detected at 0.04 microgram g-1 in one casing film, and 1-chlorobutane was detected in all casing films. The results indicate that these compounds migrated from the casing films into the foodstuffs.