Determination of Semicarbazide in PVC Gaskets of Food Bottle Cap and Foods
2005
Park, S.W. (Konkuk University, Seoul, Republic of Korea) | Lee, K.H. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Kwak, I.S. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Jeon, D.H. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Lee, S.K. (Konkuk University, Seoul, Republic of Korea), E-mail: [email protected]
Method was developed to efficiently analyze semicarbazide (SEM) in foods. Although SEM is produced by thermal decomposition of blowing agent, azodicarbonamide, it is too small to be activated by ultraviolet light or fluorescence. When 2-nitrobenzaldehyde semicarbazone, derivatization of SEM, was analyzed by HPLC with tripe column system, coefficient correlation over 0.9997 and detection limit of 0.48 ng/g were observed. SEM level in commercial bottle cap gasket was 812.20-5771.30 ng/g.
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