Development of an HPLC method for measurements of the stability of Irganox-type polymer antioxidants in fatty food simulants |
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Authors: | P G Demertzis and R Franz |
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Affiliation: | (1) Fraunhofer-Institut for Process Engineering and Packaging, Giggenhauserstrasse 35, D-85354 Freising, Germany, DE |
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Abstract: | A reversed-phase high-performance liquid chromatography (RP-HPLC) method has been developed to measure the stability of four
Irganox-type polymer antioxidants (Irganox 245, Irganox 1035, Irganox 1098 and Irganox 3114) in an olive oil food simulant
and isooctane, which has been proposed as an alternative fatty food simulant. The tests of stability in olive oil were carried
out under three different conditions, i.e. 40°C for 10 days, 100°C for 1 h and 175°C for 1 h. The exposure conditions for
isooctane were 60°C for 3 h. Results showed that for all additives tested no instability phenomena in olive oil or isooctane
simulants were observed under the exposure conditions applied. The analytical methodology developed could eventually be used
for stability testing and migration studies of other similarly structured antioxidants in fatty food simulants.
Received: 11 September 1997 |
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Keywords: | Polymer antioxidants HPLC Fatty food simulants Stability measurements |
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