Determination of potentially carcinogenic compounds in food : trace analysis of vinylchloride, vinylidenechloride, acrylonitrile, epichlorohydrin and diethylpyrocarbonate

J.B.H. van Lierop

Research output: Thesisinternal PhD, WU

Abstract

Toxicological evidence shows that some monomers present in packaging materials may be carcinogenic. These monomers, notably vinylchloride, vinylidenechloride, acrylonitrile and epichlorohydrin, may migrate from the packaging material into the food. Therefore, severe limits are set to the contents of these compounds. Very sensitive and specific methods are required for determining such contents. Moreover, a Food Inspection Service must be able to inspect large numbers of samples.<p/>Gas chromatography, combined with headspace techniques and mass fragmentic detection, has proved to meet such requirements. Thus, vinylchloride and acrylonitrile could be measured down to 1 ppb in food and food simulants, vinylidenechloride down to 5 ppb in polymers, and epichlorohydrin as low as 6 ppb in food simulants. The potential carcinogenic compound diethylpyrocarbonate could be determined at the ppb level as diethylcarbonate.<p/>Methods of analysis using gas chromatography with a flame ionization detector and a Hall detector developed at the beginning of our investigations, are now only used for screening purposes.<p/>The method for determination of vinylchloride has been the subject of a collaborative study with sixteen participating laboratories.<p/>Results of recent determinations are reported.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
Supervisors/Advisors
  • Pilnik, W., Promotor, External person
Award date2 May 1979
Place of PublicationWageningen
Publisher
Publication statusPublished - 1979

Keywords

  • analysis
  • vinyl compounds
  • cooking
  • dishes
  • food composition
  • food industry
  • food preparation
  • meals
  • nutritive value
  • organochlorine compounds
  • toxic substances
  • xenobiotics

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