Quantitative determination of the oleophobicity of food packaging paper using headspace gas chromatographic technique

2021 ◽  
Vol 34 (5) ◽  
pp. 297-302
Author(s):  
Yi Dai ◽  
Zhen‐Hua Yu ◽  
Hao Wang ◽  
Jian‐Bo Zhan ◽  
Jiao Xie ◽  
...  
Keyword(s):  
Quantitative Determination ◽  
Food Packaging ◽  
Chromatographic Technique ◽  
Headspace Gas ◽  
Packaging Paper

Gas Chromatographic Method for Determination of Dimethylamine, Trimethylamine, and Trimethylamine Oxide in Fish-Meat Frankfurters

1991 ◽  
Vol 74 (2) ◽  
pp. 400-403
Author(s):  
Walter Fiddler ◽  
Robert C Doerr ◽  
Robert A Gates
Keyword(s):  
Atlantic Menhaden ◽  
Chromatographic Technique ◽  
Acid Extraction ◽  
Fish Meat ◽  
Flame Ionization ◽  
Trimethylamine Oxide ◽  
Headspace Gas ◽  
Gas Chromatographic Method ◽  
Gas Tight

Abstract A method Is described for analysis of minced fish-meat and surlmi-meat frankfurters for dimethylamine (DMA), trimethyiamine (TMA), and trimethyiamine oxide (TMAO) using a headspace-gas chromatographic technique. After simple acid extraction and addition of NaOH, the headspace was directly Injected Into a gas chromatograph by a gas-tight syringe. DMA and TMA were separated on a Chromosorb 103 column and detected by a flame Ionization detector. TMAO was measured as TMA after Zn reduction. Repeatability of the method for DMA, TMA, and TMAO was 6.6,1.0, and 18.8 ppm, respectively. The method was applicable to Alaska pollock-meat and Atlantic menhaden-meat frankfurters, unwashed, and washed mince and surlml.

Determination of the softening point of rosin by a simple and automated headspace gas chromatographic technique

2018 ◽  
Vol 41 (17) ◽  
pp. 3411-3414
Author(s):  
Yi Dai ◽  
Zhen-Hua Yu ◽  
Jian-Bo Zhan ◽  
Bao-Shan Yue ◽  
Jiao Xie ◽  
...  
Keyword(s):  
Softening Point ◽  
Chromatographic Technique ◽  
Headspace Gas

Determination of Benzene in Polypropylene Food-Packaging Materials and Food-Contact Paraffin Waxes

1991 ◽  
Vol 74 (2) ◽  
pp. 367-374
Author(s):  
Sandra L Varner ◽  
Henry C Hollifield ◽  
Denis Andrzejewski
Keyword(s):  
Gas Chromatography ◽  
Food Packaging ◽  
Fused Silica ◽  
Paraffin Wax ◽  
Gas Chromatography Mass Spectrometry ◽  
Food Contact ◽  
Limit Of Quantitation ◽  
Headspace Gas ◽  
Paraffin Waxes

Abstract An analytical procedure was developed for determination of benzene in polypropylene food packaging and was adapted for determination of benzene in commercial paraffin waxes Intended for food-contact use. The polymer was dissolved in hexadecane at 150°C. The wax was melted in an 80°C oven. A simple helium-sparging apparatus was used to remove the volatile chemical from the polymer or wax. The contaminant was collected In methanol, distilled water was added, and the resulting solution was analyzed by headspace gas chromatography. The Instrument was equipped with a 30 m fused silica open tubular capillary column and a photoionization detector. Average recoveries of benzene from polymer and paraffin wax at low parts-per-billion concentrations were 63 and 70%, respectively. Limits of detection and quantitation for analysis of polypropylene were 8 and 17 ppb, respectively; the limit of quantitation for analysis of paraffin wax was 2 ppb. in several commercial polypropylene products examined, benzene levels ranged from none detected to 426 ppb. In 3 commercial waxes examined, concentrations of 16-73 ppb benzene were determined. The presence of benzene was confirmed by gas chromatography/mass spectrometry

Quantitative Determination of FD&C Colors in Foods

1975 ◽  
Vol 58 (2) ◽  
pp. 278-282
Author(s):  
Charles Graichen
Keyword(s):  
Quantitative Determination ◽  
Anion Exchange ◽  
Salt Solution ◽  
Exchange Resin ◽  
Anion Exchange Resin ◽  
Collaborative Study ◽  
Chromatographic Technique ◽  
Different Color ◽  
Selection Of

Abstract A published procedure using Amberlite LA-2 (a liquid anion exchange resin) solutions to extract colors from food and the salt solution cellulose chromatographic technique to separate colors from each other were updated and submitted to collaborative study. Three batches of cookies and 4 purchased products were analyzed by 13 collaborators. The 3 batches of cookies contained different color mixtures requiring the selection of various procedures. The 4 purchased products were selected principally to include a variety of foods. Some results were partially deficient. The deficiencies reflect certain inadequacies in the directions as written rather than basic flaws in the method. Some improvements were suggested by the collaborators. The Associate Referee recommends that the method be further revised to correct the present inadequacies and to include some improvements, and that the revised method be submitted to another collaborative study.

A method for determination of macropeptide by cation-exchange fast protein liquid chromatography and its use for following the action of chymosin in milk

1991 ◽  
Vol 58 (3) ◽  
pp. 321-328 ◽  
Author(s):  
Joëlle Léonil ◽  
Daniel Mollé
Keyword(s):  
Quantitative Determination ◽  
Cation Exchange ◽  
Soluble Fraction ◽  
Whey Proteins ◽  
Skim Milk ◽  
Exchange Chromatography ◽  
Chromatographic Technique ◽  
Cation Exchange Chromatography ◽  
Preparative Scale

SummaryCation-exchange chromatography on a Mono S column (Pharmacia) was used to separate macropeptide from whey proteins. Macropeptide was eluted by 0·1 M-NaCl in a 20 mM-KCl–HCl buffer, pH 2. This technique was suitable for quantitative determination of macropeptide in rennet whey and also for following the action of chymosin on κ-casein in skim milk. Precipitation at pH 4·6 was used to remove residual caseins and to keep macropeptide in solution. In comparison with other methods for determining macropeptide, the present one eliminates the need for pretreatment of samples with trichloroacetic acid (TCA) and allows the recovery of all the macropeptide. Quantitative determination of macropeptide in the 8% TCA-soluble fraction by cation-exchange chromatography showed that only 50–75% of the macropeptide was recovered. This chromatographic technique could also be applied for isolating and producing whole macropeptide on a preparative scale.

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