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KMID : 0380620130450050545
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 5 p.545 ~ p.549
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Determination of Liquid Paraffins in Foods by Using GC-FID
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Park Se-Jong
Choi Jae-Chun
Jang Su-Jin
Lim Ho-Soo
Kim So-Hee
Kim Mee-Hye
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Abstract
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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±156.0 mg/kg (0.008%), those in capsules were 40.2±54.5 mg/kg (0.001%), and those in dried fruits and vegetables were 3.0±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.
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KEYWORD
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food additive, liquid paraffin, gas chromatography-flame ionized detector
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