Headspace Sampling and Gas Chromatographic Determination of Styrene Migration from Food-Contact Polystyrene Cups into Beverages and Food Simulants
Sandra L Varner, Charles V Breder
Abstract
Sandra L Varner, Charles V Breder
Abstract
Migration studies using coffee, tea, water, and 8% ethanol were conducted with various types of food-contact polystyrene cups. Study conditions simulated filing and storage at room temperature and hot-filling or pasteurization above 150 degrees F (65.6 degrees C). The quantity of styrene migrating was determined by headspace sampling and gas chromatography (GC). The GC column was 6% Carbowax 20M on Chromosorb 101 with quantitation via a flame ionization detector. Detection limits ranged from 3 to 10 ppb in various liquids. The method and results of the migration studies are presented.
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Migration studies using coffee, tea, water, and 8% ethanol were conducted with various types of food-contact polystyrene cups. Study conditions simulated filing and storage at room temperature and hot-filling or pasteurization above 150 degrees F (65.6 degrees C). The quantity of styrene migrating was determined by headspace sampling and gas chromatography (GC). The GC column was 6% Carbowax 20M on Chromosorb 101 with quantitation via a flame ionization detector. Detection limits ranged from 3 to 10 ppb in various liquids. The method and results of the migration studies are presented.
Key concepts: Polystyrene, Food contact materials, Flame ionization detector, Chromatography, Gas chromatography, Styrene, Chemistry, Expanded polystyrene