Ingrid Steiner

Migration of di-(2-ethylhexyl) phthalate from PVC child articles into saliva and saliva simulant.

A simple migration test and a more complicated simulation of childrens sucking and biting was used to establish migration of DEHP from PVC child-use articles into saliva and compared to a mimic test. The static migration test of a film containing approximately 30% DEHP with saliva simulant gave the lowest values of DEHP; simple shaking increased the amounts of DEHP from 25 +/- 8 to 499 +/- 153 micrograms/g film. The more complicated arrangements to simulate sucking and biting are not so suitable for standard applications. When comparing the in vitro migration tests with the mimic test the factors were 25 and 29 for the static tests (3 and 6 hours) and 1.4 for the shaking test.

Methods for fast analysis of anthocyanins and anthocyanidins in red wine

Analytical methods for the identification and quantification of the different anthocyans and anthocyanins in red and rose wine have been developed. The photometric, column chromatographic, high-performance liquid chromatographic and high-performance thin layer chromatographic methods can be easily used for screening wine colours. As an example, the results for a typical Austrian red wine, Zweigelt, for the total, free, condensed and polymeric anthocyanins and the 3,5-diglucosides of petunidin, peonidin, malvidin, cyanidin and pelargonidin are given.

Untersuchungen zur Migration von Acetaldehyd aus Polyethylenterephthalat-Flaschen fr kohlensurehaltige Erfrischungsgetrnke@@@Study of the migration of acetaldehyde from PET bottles into soft drinks containing carbonic acid

The migration of acetaldehyde from polyethylene terephthalate (PET) under various conditions was analysed by headspace gas chromatography and flame ionisation detection. The residual amounts of new PET bottles were about 6.3 mg/kg with a migration value of 200 micrograms/l. On studying the migration at different temperatures and times, behaviour curves characteristic of packing materials made from plastics are obtained. The amount of acetaldehyde diffusing from PET at a temperature of 40 degrees C reached a constant level after 4 days which was about 10% of the residual value of acetaldehyde. On increasing the temperature by 20 degrees C, this level was raised up to 50%. The results of the analysis of acetaldehyde in soft drinks containing carbonic acid show that the migration in fact is not sufficiently high to influence the taste of these soft drinks. A negative effect on the taste may be recognized with mineral waters and soda when they are exposed to higher temperatures (e.g. 40 degrees C or more) over a longer period of time.SummaryThe migration of acetaldehyde from polyethyleneterephthalate (PET) under various conditions was analysed by headspace gas chromatography and flame ionisation detection. The residual amounts of new PET bottles were about 6.3 mg/kg with a migration value of 200 μg/1. On studying the migration at different temperatures and times, behaviour curves characteristic of packing materials made from plastics are obtaind. The amount of acetaldehyde diffusing from PET at a temperature of 40° C reached a constant level after 4 days which was about 10% of the residual value of acetaldehyde. On increasing the temperature by 20° C, this level was raised up to 50%. The results of the analysis of acetaldehyde in soft drinks containing carbonic acid show that the migration in fact is not sufficiently high to influence the taste of these soft drinks. A negative effect on the taste may be recognized with mineral waters and soda when they are exposed to higher temperatures (e.g. 40° C or more) over a longer period of time.ZusammenfassungMittels verschiedener Untersuchungen wurden Aussagen über das Migrationsverhalten von Acetaldehyd aus Polyethylenterephthalat (PET) getroffen. Die Analyse des Acetaldehyds erfolgte durch Kopfraum-Gaschromatographie mit Flammenionisationsdetektion. Die Bestimmung des Restgehaltes an Acetaldehyd in neuen PET-Flaschen ergab Werte um 6,3 mg/kg, woraus sich eine maximal mögliche Migratmenge von etwa 200 (μg/L errechnen läßt. Migrationsstudien bei verschiedenen Temperaturen zeigten die für das Verpakkungssystem typischen Zeitverläufe. Die Diffusion des Acetaldehyds aus dem Kunststoff erreichte bei einer Inkubationstemperatur von 40 °C nach ca. 4 Tagen ein konstantes Niveau, welches ca. 10% des ermittelten Restgehaltes an Acetaldehyd beträgt. Bei einer Temperaturerhöhung um 20 °C kam es zu einer Erhöhung dieses Niveaus auf das 5fache. Die Versuchsergebnisse der Bestimmung des Acetaldehyds in Getränken zeigte, daß in der Praxis nur mit einer geringen Migration zu rechnen ist, die bei den kohlensäurehaltigen Erfrischungsgetränken wegen des intensiven Eigengeschmacks ohne Belang ist. Eine Geschmacksbeeinträchtigung könnte sich höchstens bei Mineral- und Sodawässern ergeben, wenn diese längerfristig, wie sich aus den Migrationsstudien ableiten läßt, Temperaturen um 40 °C ausgesetzt werden.

Methods for fast analysis of anthocyanins and anthocyanidins in red wine@@@Eine schnelle Analysenmethode fr Anthocyane und Anthocyanidine in Rotwein

ZusammenfassungLiteraturbekannte Analysenmethoden zur Bestimmung von Anthocyanen und Anthocyanidinen in Rot- und Roséwein wurden für den Laborroutinebetrieb adaptiert. Die spektralphotometrischen, säulenchromatographischen, flüssigchromatographischen und dünnschichtchromatographischen Analysenmethoden können zur schnellen Bestimmung der Gesamtsumme der rotgefärbten Anthocyane, der freien, polymeren und kondensierten Anthocyane und der 3,5-Diglucoside von Petunidin, Päonidin, Malvidin, Cyanidin und Pelargonidin herangezogen werden. Die Untersuchungen wurden an einem typischen österreichischen Rotwein durchgeführt.SummaryAnalytical methods for the identification and quantification of the different anthocyans and anthocyanins in red and rosé wine have been developed. The photometric, column chromatographic, high-performance liquid chromatographic and high-performance thin layer chromatographic methods can be easily used for screening wine colours. As an example, the results for a typical Austrian red wine, Zweigelt, for the total, free, condensed and polymeric anthocyanins and the 3,5-diglucosides of petunidin, peonidin, malvidin, cyanidin and pelargonidin are given.

Testing the influence of various conditions on the migration of epoxidised soybean oil from polyvinylchloride gaskets

Epoxidised soybean oil (ESBO) is widely used as a plasticiser and stabiliser mainly in food contact materials on the base of polyvinylchloride (PVC), especially in the gaskets of jar lids. PVC gaskets containing 10–37% of ESBO were prepared by the baking of PVC plastisols at various process temperatures (180–240°C) in the laboratory. ESBO migration into olive oil and 3% acetic acid was studied at various temperatures (4°C, 25°C, 40°C and 60°C) during a storage time up to 12 months. ESBO released into food simulants was transmethylated, derivatised and analysed by gas chromatography-mass spectrometry (GC/MS). The effect of food processing, i.e. pasteurisation (80°C and 100°C) and sterilisation (125°C) on ESBO migration was also evaluated. The results were critically assessed with respect to the test conditions of specific migration in accordance with the current European Union legislation (Regulation (EU) No. 10/2011). The levels of ESBO migration found confirmed that the test conditions (i.e. 40°C or 60°C, 10 days) representing contact in the worst foreseeable use scenario seem to be insufficient for the simulation of ESBO migration during long-term storage and thus do not provide satisfactory objective results.