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Se-Jong Park, Jae-Chun Choi, Ho-Soo Lim, Su-Jin Jang, So-Hee Kim, and Meehye Kim*Food Additives and Packages Division, Food Safety Evaluation Department, Ministry of Food and Drug SafetyAbstract Liquid paraffin is a mixture of heavier alkanes derived from petroleum. It can be used as a lubricant inprocessing machinery, as a coating agent, or as a releasing agent. The purpose of this study was to analyze liquid paraffinsin foods by using a gas chromatography-flame ionized detector (GC-FID). Liquid paraffin was extracted from the foodsamples using n-hexane. Non-polar aromatic or olefinic co-extractives were removed by alkaline permanganate oxidationfollowed by clean up on an aluminium oxide SPE cartridge before the GC-FID analysis. The results of recovery tests were91.5-103.2%. Based on this optimized method, we investigated the amount of liquid paraffin in various food samplespurchased from domestic markets. The levels of liquid paraffin in bread were 95.5±156.0 mg/kg (0.008%), those incapsules were 40.2±54.5 mg/kg (0.001%), and those in dried fruits and vegetables were 3.0±18.1 mg/kg (0.0001%). Noliquid paraffin was detected in fresh fruits and vegetables. We propose that our method can be used to monitor and detectliquid paraffin in foods for food safety management.Keywords: food additive, liquid paraffin, gas chromatography-flame ionized detector |
