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Gas Chromatography Analysis
Today, a variety of convenient foods exist that are cooked inside the food packaging materials. These materials are considered indirect food additives that might become a component of the food but have no functional.1 These packaging materials are usually made of safe, non-volatile polymer plastics. However, when packaging enhancements, such as plasticizers, UV blockers, dyes, and lubricants, are added to improve the polymer's properties, residual volatile species may remain. These volatile compounds may become a safety or quality issue with the food product. According to the FDA's recent guidelines, identification information should be completed on the composition of food contact substances including the major impurities, such as residual solvents and residual monomers.2
Static headspace analysis is frequently utilized to determine volatile organic components in a wide variety of matrices. With this technique, a sample is placed in a sealed vial and heated. Once equilibrium is reached, the vial is pressurized and a portion of the headspace moves into a loop. Subsequently, GC carrier gas sweeps the sample in the loop onto the analytical column for separation, speciation, and quantitation.
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Teledyne Tekmar
4736 Socialville Foster Rd.
Mason, OH, 45040
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