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J.Health Sci., 48(6), 493-502, 2002
Phthalates, Adipates, Citrate and Some of the Other Plasticizers Detected in Japanese Retail Foods: a Survey
Yukari Tsumura, Susumu Ishimitsu, Akiko Kaihara, Kimihiko Yoshii, and Yasuhide Tonogai*
National Institute of Health Sciences, Osaka Branch, 1-1-43 Hoenzaka, Chuo-ku, Osaka 540-0006, Japan
Plasticizers in Japanese retail foods were determined by gas chromatography/mass spectrometry (GC/MS) (SIM). The plasticizers tested were as follows: dibutyl phthalate, butylbenzyl phthalate, di(2-ethylhexyl) phthalate (DEHP), diisononyl phthalate, di(2-ethylhexyl) adipate, diisononyl adipate (DINA), dialkyl adipate, dibutyl sebacate, O-acetyl tributyl citrate (ATBC) and diacetyllauroyl glycerol (DALG). A total of 93 samples were analyzed. For the analysis, each sample was extracted by a method suitable to its nature and cleaned using Florisil® and Bondesil PSA® dual layer columns. The recovery of plasticizers from fortified food samples was 62.0-131.0%, except in the case of DINA. The limit of detection (LOD) was different for each sample species and plasticizers. For example, the LOD for plasticizers in retort-pouched baby food was 0.0004-0.037 mu g/g. A retort-pouched baby food sample was found to be contaminated by DEHP at the Japanese tolerable daily intake (TDI) level, 40 mu g/kg/day. The source of contamination was presumed to be disposable gloves because the baby food was produced before the prohibition of DEHP-containing poly vinyl chloride (PVC) gloves by the Japanese government. After that prohibition, products generally contained much lower levels of DEHP. A higher level of DALG was detected in the other baby food samples, although it became clear that DALG did not originate as contamination from plastics but was added as a food additive. ATBC was detected in bottled sake samples at levels of around 3-7 mu g/g, having migrated from the gasket of the bottle cap. ATBC and DALG levels in the above foods were quite low compared with their no observed adverse effect level (NOAEL) or guideline levels as food additives.
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