scholarly journals TWO RP-HPLC METHODS TO QUANTIFY AND IDENTIFY BISPHENOL A DIGLYCIDYL ETHER (BADGE): EUROPEAN UNION FATTY FOOD SIMULANT (OLIVE OIL) DOS MÉTODOS RP-HPLC PARA CUANTIFICAR E IDENTIFICAR BISFENOL A DIGLICIDIL ÉTER (BADGE): SIMULANTE DE ALIMENTOS GRASOS DE LA UNIÓN EUROPEA (ACEITE DE OLIVA) DOUS MÉTODOS RP-HPLC PARA CUANTIFICAR E IDENTIFICAR BISFENOL A DIGLICIDIL ÉTER (BADGE): SIMULANTE DE ALIMENTOS GRASOS DA UNIÓN EUROPEA (ACEITE DE OLIVA)

1999 ◽  
Vol 2 (4) ◽  
pp. 202-209 ◽  
Author(s):  
P. Paseiro-Losada ◽  
M. F. López-Fabal ◽  
C. Pérez-Lamela ◽  
P. Sanmartín-Fenollera ◽  
S. Paz-Abuín
1997 ◽  
Vol 45 (9) ◽  
pp. 3493-3500 ◽  
Author(s):  
P. Paseiro Losada ◽  
C. Pérez Lamela ◽  
M. F. López Fabal ◽  
P. Sanmartín Fenollera ◽  
J. Simal Lozano

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S272-S275
Author(s):  
I. Poustková ◽  
J. Dobiáš ◽  
J. Poustka ◽  
M. Voldřich

Varnishes used as the inner coatings of food cans are often based on epoxy resins or vinylic organosols. The epoxy resins can be produced from bisphenol A (BPA) and bisphenol F (BPF) and they also contain bisphenol A diglycidyl ether (BADGE) of bisphenol F diglycidyl ether (BFDGE) as stabilising components. These compounds may break down during storage and also by influence of food simulants. The stability of BADGE and BFDGE was studied using reverse-phase gradient high performance liquid chromatography (RP-HPLC) with fluorescence detection (FLD). Four experiments were compared: (i) BPA solution at the concentration 3 μg/ml of each food simulant, (ii) BADGE solution at the concentration 3 μg/ml of each food simulant, (iii) BFDGE solution at the concentration 3 μg/ml of each food simulant and (iv) mixture of all bisphenols solution at the concentration 3 μg/ml of each food simulant. Distilled water, 10% ethanol, 95% ethanol and 3% acetic acid were used as food simulants. It was observed that BPA, BADGE and BFDGE were most stabile in 95% ethanol and least stabile in 3% acetic acid. Creation of hydroxy and chlorohydroxy derivatives was in each food simulant different so it cannot be predicted.


1992 ◽  
Vol 30 (1) ◽  
pp. 11-16 ◽  
Author(s):  
J. Simal Gandara ◽  
P. Pasiero Losada ◽  
P. Lopez Mahia ◽  
J. Simal Lozano ◽  
S. Paz Abuin

2019 ◽  
Vol 244 ◽  
pp. 513-521 ◽  
Author(s):  
Anna Marqueño ◽  
Elisabet Pérez-Albaladejo ◽  
Cintia Flores ◽  
Encarnación Moyano ◽  
Cinta Porte

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