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KMID : 0881720170320040284
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 4 p.284 ~ p.289
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Study on the Analytical Method and Monitoring of the Oxidized Polyethylene Wax in Foods
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Choi Seung-Hyun
Kim Jae-Min
Choi Sun-Il
Jung Tae-Dong
Cho Bong-Yeon
Lee Jin-Ha
Lee Gun-Young
Yun Sang-Soon
Lee Ok-Hwan
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Abstract
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Oxidized polyethylene wax (OPEW) is, one of the food additives, used as a coating agent in citrus fruits and nuts. OPEW is authorized to quantum satis in EU, USA, and is acceptable less than 250 mg/kg in Australia and New Zealand. But OPEW is unauthorized as a food additive in Korea. This study was to establish the analytical method of OPEW and demonstrate the effective application of various food samples. We first conducted to compare the various analytical method including acid value (AV), high temperature gel permeation chromatography (HTGPC), matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF/MS), gas chromatography flame ionization detector (GC-FID) and fourier transform infrared spectroscopy (FT-IR). This result indicated that FT-IR spectrum of OPEW treated food sample displayed absorption bands for carbonyl group (C=O, 1714 cm?1), ester group (C-O, 1463 cm?1), aliphatic group (C-H, 2916 cm?1). Furthermore, IR spectrum of OPEW treated food sample showed similar tendency with IR spectrum of OPEW standard. Therefore, it is confirmed that analytical method using FT-IR can be detected on analysis of OPEW in food. As a result of monitoring of 111 samples using established analytical method, OPEW was not detected in the food samples.
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KEYWORD
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Analytical Method , Coating Agent , Food , FT-IR , Oxidized Polyethylene Wax
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