4
Sample Analysis (Components Identification)
A full-scan chromatogram of the packaging sample
was performed in order to identify the components
possibly present.
Figure 4 shows the presence of numerous residual
solvents. The larger ethanol peak comes from the
croissant itself where ethanol is used as a preservative.
Sample Analysis (Components Quantification)
Quantification performed by means of the standard
addition method was carried out for the peaks identified
in the chromatogram in Figure 4. Figure 5 shows the
standard addition calibration curve for
n
-butyl acetate
together with the results of quantification in the sample.
Figure 4. Full-scan sample analysis by headspace.
Table 2 presents the results of the quantification.
In Figure 6, the graphical representation of the
quantification analysis shows that the two main
residual solvents identified in the sample are 1-methoxy
2-propanol and 2-propanol. Their amounts do not exceed
the level of 0.1 mg/m
2
each, while the other detected
residual solvents have been quantified in the level of 0.01
mg/m
2
or lower.
Conclusion
A completely automated method for analyzing and
quantifying VOCs in food packaging materials is
presented. The combination of sample preparation steps
and an analytical step in the same sequence allows high
accuracy in quantification, high sample throughput, and
minimizes error-prone manual manipulations. For the
majority of residual solvents analyzed in this method, their
individual limit of quantitation was below 0.01 mg/m
2
.
RT:
0.00 - 45.28
0
5
10
15
20
25
30
35
40
45
Minutes
5
10
15
20
25
30
35
40
45
50
Methyl cellosolve
Ethyl acetate
2-propanol
Ethanol
1-butanol
1-methoxy 2-propanol
Toluene
Butyric acid ethyl ester
0
500000
1000000
1500000
2000000
2500000
3000000
3500000
4000000
4500000
-0.01
0
0.01
0.02
0.03
0.04
0.05
0.06
Peak Area
Concentration mg/m
2
0.0022 mg/m
2
n-butyl acetate
R
2
= 0.9996
Figure 5. Quantitation via standard addition calibration for n-butyl acetate.
