Migration Of Chemical Substances From Plastic Packaging Materials Into Fatty Food

Plastic is widely used for food packaging for its excellent properties and cheap price. However, plastic usually contains residual monomers, additives, oligomers, processing aids, etc. and they may migration from the packaging to the foodstuff with which it is in contact. Such substances bring big hidden trouble for food safety and public health. Since most potential migrations are lipophilic, worst cases usually occur with fatty foodstuffs. It's necessary to discuss migration in fatty food simulants.This paper mainly analyzes the migration of Irganox1076 and Irgafos168 of HDPE films into fatty food simulants. With different time and temperatures, the migration quantities of Irganox1076 and Irgafos168 of HDPE films into n-hexane, isooctane, 95%ethanol were measured using HPLC. In this paper, the tow factors of the temperature and food simulants affecting the migration are dicussed. The level of migration, the diffusion coefficient and the partition coefficient may be affected. The results show that the dynamic process and partition equilibrium of migration are mainly determined by temperature. The higher the temperature, the faster the migration rate, the more of the migration and less time needed to reach equilibrium. The migration of antioxidants into n-hexane and isooctane are faster than 95%ethanol. In this paper, we compare the diffusion coefficients of the two antioxidants estimated from the models of infinite packaging-infinite food, finite packaging-infinite food and finite packaging-finite food for short migration time. The result shows that the diffusion coefficient estimated from the model of finite packaging-finite food is between the the diffusion coefficients estimated from the models of infinite packaging-infinite food and finite packaging-infinite food. The model of finite packaging-finite food is based on more realistic case.In this paper the stability of Irganox1076 and Irgafos168 are studied in n-hexane, isooctane, 95%ethanol at different temperatures and time intervals by calculating the recovery of each antioxidant. The time, temperature and different fatty food simulants affecting the stability of the two antioxidants are dicussed. The result shows that the two antioxidants are stable in n-hexane and isooctane, and the stability of Irgafos168 in 95%ethanol is poor.