Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8233Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Demertzis, P. G. | en |
| dc.contributor.author | Franz, R. | en |
| dc.date.accessioned | 2015-11-24T16:40:07Z | - |
| dc.date.available | 2015-11-24T16:40:07Z | - |
| dc.identifier.issn | 0265-203X | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8233 | - |
| dc.rights | Default Licence | - |
| dc.subject | polymer antioxidants | en |
| dc.subject | plastics additives | en |
| dc.subject | food simulants | en |
| dc.subject | migration | en |
| dc.subject | hplc | en |
| dc.subject | performance liquid-chromatography | en |
| dc.subject | simulating liquids | en |
| dc.subject | light-stabilizers | en |
| dc.subject | mass-spectrometry | en |
| dc.subject | gamma-irradiation | en |
| dc.subject | uv stabilizers | en |
| dc.subject | plastics | en |
| dc.subject | additives | en |
| dc.subject | irganox-1010 | en |
| dc.subject | migration | en |
| dc.title | A systematic study on the stability of selected polymer antioxidants in EU official aqueous and alternative food simulants using HPLC | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.secondary | <Go to ISI>://000071522200010 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 1998 | - |
| heal.abstract | Whilst considerable research has been conducted on the stability of plastics additives during processing, there is, on the other hand, a lack of studies on the stability of the same additives in food simulants in the published literature. lit the work presented a systematic study has been undertaken on the stability of five selected commercial plastics additives (Irganox 3114, Irganox 1035, Irganox 245, Irganox 1098 and Irgafos P-EPQ) in the three EU-official aqueous food simulants (distilled water, 3% aq. acetic acid and 15% aq. ethanol) and in an alternative fat simulant (95% aq. ethanol) tinder two different time/temperature exposure conditions (10 days at 40 degrees C and I h at 100 degrees C). To enable quantitative analysis of the additives for this investigation, a simple and rapid HPLC method with UV detection was developed. The results obtained showed that the four Irganox-type additives under investigation were practically stable under the applied exposure conditions in all of the employed food simulants. Only Irganox 3114 exhibited a relatively low degree of instability in the ethanolic food simulants. Concerning Irgafos P-EPQ, a mixture of at least seven constituents, a remarkable degradation in ethanol and acetic acid solutions was observed. The developed HPLC method is also considered to be applicable for stability testing of other Irganox-type additives both in aqueous and fatty food simulants. | en |
| heal.journalName | Food Addit Contam | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
There are no files associated with this item.
This item is licensed under a Creative Commons License
