Analysis of Residual Solvents in Flavor Preparations by Head-Space Gas Chromatography

Uematsu, Yoko; Sadamasu, Yuki; Hirata, Keiko; Hirokado, Masako; Yasuda, Kazuo; Suzuki, Sukeji

doi:10.3358/shokueishi.38.97

Cited by 5 publications

(13 citation statements)

References 1 publication

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“…It seems di$cult to remove methanol completely. The methanol might be the residue of that used during the manufacturing process or a contaminant of the ethanol used during manufacturing 4) . It might, however, be naturally occurring methanol, because a low level of methanol was found in a licorice powder (Table 1).…”

Section: Results For Methanol and Ethanol In Licorice Extractmentioning

confidence: 99%

“…It might, however, be naturally occurring methanol, because a low level of methanol was found in a licorice powder (Table 1). Methanol is known to be naturally present as a volatile component of plants or fruits 4) , probably because it is easily formed by the hydrolysis of methyl esters 6), 7) . It should be noted that sucralose (trichlorogalactosucrose), a synthetic sweetener, is allowed to contain up to 1,000 mg/g of methanol, according to the Japanese Food Sanitation Law 15) .…”

Section: Results For Methanol and Ethanol In Licorice Extractmentioning

confidence: 99%

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Determination of Low Levels of Methanol and Ethanol in Licorice Extract by Large Volume Injection Head-space GC.

Uematsu

Suzuki²,

Iida³

et al. 2002

Journal of the Food Hygienics Society of Japan

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A large volume injection head-space GC method was established for measuring low levels of residual methanol and ethanol in licorice extract used as a food additive. A vial was kept at 50ῌ in the oven of the head-space sampler. Injection of the head-space gas for 0.75 min into a Poraplot Q GC column with a initial oven temperature of 35ῌ, enabled the determination of low levels (5 mg/g) of methanol and ethanol. The standard deviations for five rounds of analysis of methanol and ethanol in licorice extracts were between 0.82 and 2.97. Methanol was found in 6 samples out of 9 collected in 1999, at concentrations exceeding 50 mg/g, the limit set by the Japanese Government, established in 1999 and coming into force on April 1, 2000. The highest concentration reached 10,000 mg/g. Methanol at a concentration exceeding 50 mg/g was found in 2 out of 9 samples collected in 2000. The highest concentration was 270 mg/g.

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Section: Results For Methanol and Ethanol In Licorice Extractmentioning

confidence: 99%

Section: Results For Methanol and Ethanol In Licorice Extractmentioning

confidence: 99%

Determination of Low Levels of Methanol and Ethanol in Licorice Extract by Large Volume Injection Head-space GC.

Uematsu

Suzuki²,

Iida³

et al. 2002

Journal of the Food Hygienics Society of Japan

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“…(d) Disappeared solvents Ethyl and methyl acetate could not be detected in calcinated shell calcium, calcinated bone calcium or calcinated coral calcium (all the same manufacturer's products) in the 2001 survey, because standard solvents added to the sample disappeared, probably because these solvents have appropriate molecular sizes to enter the pores on the surface of these products῍ 3 , and so may have been captured in the pores.…”

Section: Methodsmentioning

confidence: 99%

“…Methanol, exceeding 50 mg/g was found in a-glucosyl transferase treated stevia, powdered stevia, purple yam color, grape skin color, rakanka extract, kaoliang color, purple sweet potato color and gardenia red. Since methanol is naturally present in volatile components of plants, and is a minor component of ethanol 3) , the origin of the methanol was not clear. Methanol was also found in gardenia blue.…”

Section: Residual Solvent Levels In Existing Food Additivesmentioning

confidence: 99%

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Survey of Residue Levels of Organic Solvents in "Existing Food Additives" and Health Food Materials by Head-space GC

Uematsu¹,

Ogimoto²,

Suzuki³

et al. 2008

J. Food Hyg. Soc. Jpn

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Survey of residual solvents in natural food additives by standard addition head-space GC

Uematsu

Hirata²,

Suzuki³

et al. 2002

Food Additives and Contaminants

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Residual levels of 12 solvents in 87 natural food additives (66 samples of food colours, 19 samples of natural antioxidants and two natural preservatives) collected between 1997 and 1999 were determined by automated head-space GC using FID, with a porous-polymer (PLOT) column. Calibration curves were prepared by the method of standard addition. Confirmation was by manually injected head-space GC using mass spectrometric detection. 1,2-Dichloroethane was found in turmeric colour (natural food colour) collected in 1997 at the concentrations of 8.6 microg g(-1), but was not found in samples collected in 1998 and 1999. Hexane was found in three samples of dunaliella carotene (11, 72 and 75 microg g(-1)), and in chlorophyll at 93 microg g(-1) (both natural food colours). Acetone was found in turmeric colour, annatto colour, dunaliella carotene, kaoliang colour, cacao colour at a concentration between 8.7 and 42 microg g(-1) (all natural food colours).

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Analysis of Residual Solvents in Flavor Preparations by Head-Space Gas Chromatography

Cited by 5 publications

References 1 publication

Determination of Low Levels of Methanol and Ethanol in Licorice Extract by Large Volume Injection Head-space GC.

Determination of Low Levels of Methanol and Ethanol in Licorice Extract by Large Volume Injection Head-space GC.

Survey of Residue Levels of Organic Solvents in "Existing Food Additives" and Health Food Materials by Head-space GC

Survey of residual solvents in natural food additives by standard addition head-space GC

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