Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of Styrene Dimer and Trimer in Cup Noodle Containers

컵라면 용기중의 스티렌다이머와 트리머의 분석

  • Lee, Kwang-Ho (Packaging Division, Korea Food & Drug Administration) ;
  • Jang, Young-Mi (Packaging Division, Korea Food & Drug Administration) ;
  • Kwak, In-Shin (Packaging Division, Korea Food & Drug Administration) ;
  • Yoo, Seung-Seok (Packaging Division, Korea Food & Drug Administration) ;
  • Kim, Ki-Myeong (Packaging Division, Korea Food & Drug Administration) ;
  • Choi, Byung-Hee (Packaging Division, Korea Food & Drug Administration) ;
  • Lee, Chul-Won (Packaging Division, Korea Food & Drug Administration)
  • 이광호 (식품의약품안전청 식품첨가물평가부 용기포장과) ;
  • 장영미 (식품의약품안전청 식품첨가물평가부 용기포장과) ;
  • 곽인신 (식품의약품안전청 식품첨가물평가부 용기포장과) ;
  • 유승석 (식품의약품안전청 식품첨가물평가부 용기포장과) ;
  • 김기명 (식품의약품안전청 식품첨가물평가부 용기포장과) ;
  • 최병희 (식품의약품안전청 식품첨가물평가부 용기포장과) ;
  • 이철원 (식품의약품안전청 식품첨가물평가부 용기포장과)
  • Published : 1999.08.31
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Abstract

Styrene dimers and trimers from polystyrene cup noodle containers were analyzed by GC and GC/MS extracted with various simulants. For the quantitation of styrene dimers and trimers, 1,3-diphenylpropane (DP) and benzyln-butyl phthalate (BBP) were chosen as the standards. The results showed that the average of the styrene dimers in the containers was 603 ppm, and that of trimers was 5731 ppm. Four styrene dimers, including 1,2-diphenyl-cyclobutane, were identified as well as seven trimers such as 2,4,6-triphenyl-l-hexene. The migration of the styrene dimers and trimers, from the cup noodle containers of polystyrene into foods, was conducted using simulants including boiling water as well as soybean oil and n-heptane. In addition to, the analysis of each migrated styrene was also performed filled with boiling water into noodle and soup after certain time (5, 10, 20, 30 min). The results showed that the migration of styrene dimers and trimers from cup noodle containers was not detected in the case of using boiled water or soybean oil as a simulant, while styrene dimers and trimers were detected 1.18 ppm and 14.21 ppm, respectively, when heptane was adopted as a simulant. In the case of filling with boiled water into noodle and soup, both styrenes were not detected at 5 min and 10 min, however, some samples standing for 20 min released styrene dimers and trimers as much as 0.009 ppm, and 0.019 ppm for 30 min.

발포 폴리스티렌 컵라면 용기로부터 스티렌다이머와 스티렌트리머를 침출용매로 용출하여 GC와 GC/MS를 이용하여 정성 및 정량실험을 하였다. 표준물질로 1,3-diphenylpropane(DP)과 benzyl-n-butyl phtha-late(BBP)가 정량에 사용되었다. 각 검체의 재질 중에는 스티렌다이머가 평균 603 ppm, 스티렌트리머는 평균 5731 ppm으로 분석되었다. 스티렌다이머는 1.2-diphenyl-cyclobutane 등의 4종, 스티렌트리머는 2.4.6-triphenyl-1-hexene등 7종이 확인되었다. 컵라면 용기에 끓는 물을 침출용매로 5, 30분 후의 용출과, 또다른 침출용매인 식용유 및 헵탄을 각각 사용하여 식품으로의 이행실험을 행하였다. 또한 라면을 넣고 끓는 물을 부은 후, 각각 5, 10, 20, 30분 경과 후의 스티렌다이머 및 트리머의 분석도 병행하였다. 라면을 조리 후 n-hexane으로 초음파 추출한 후, 추출액은 헥산/아세토니트릴 분배, florisil 칼럼을 통해 불순물을 제거하였다. GC를 이용하여 DP과 BBP를 사용하여 정량한 결과, 컵라면 용기에 끓는 물과 식용유를 침출용매로 사용한 경우 스티렌다이머 및 트리머는 검출되지 않았으나, 라면을 넣고 조리한 검체의 이행시험의 경우 5분, 10분에서는 검출되지 않았으나, 20, 30분 조리한 일부의 검체에서는 스티렌다이머와 트리머가 각각 평균 0.009 ppm, 0.019 ppm 검출되었으며, 헵탄의 경우 각각 평균 1.18 ppm, 14.21 ppm으로 확인되었다.

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