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Development of an HPLC Method for Measurements of the Stability of Irganox-Type Polymer Antioxidants in Fatty Food Simulants

: Demertzis, P.G.; Franz, R.


Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A 206 (1998), Nr.3, S.193-198
Fraunhofer IVV ()
fatty food simulant; HPLC; polymer antioxidant; stability measurement

A reversed-phase high-performance liquid chromatography (RP-HPLC) method has been developed to measure the stability of four Irganox-type polymer antioxidants (Irganox 245, Irganox 1035, Irganox 1098 and Irganox 3114) in an olive oil food simulant and isooctane, which has been proposed as an alternative fatty food simulant. The tests of stability in olive oil were carried out under three different conditions, i.e. 40 centigrades for 10 days, 100 centigrades for 1 h and 175 centigrades for 1 h. The exposure conditions for isooctane were 60 centigrades for 3 h. Results showed that for all additives tested no instability phenomena in olive oil or isooctane simulants were observed under the exposure conditions applied. The analytical methodology developed could eventually be used for stability testing and migration studies of other simularly structured antioxidants in fatty food simulants.