تأثير درجة الحرارة و زمن التعريض في ثبات بعض الملدنات المستخدمة في صناعة العبوات البلاستيكية في النظم المحاكية للغذاء : الجزء الثالث : ثبات أديبات ثنائية البوتيل و أديبات ثنائية إيزو البوتيل و فتالات ثنائية إيزو البوتيل و فتالات ثنائية نظامي أوكتيل و سيباسات ثنائية إيتيل هكسيل

Abstract EN

Additive migration levels in food simulants from polymeric materials that are intended to be into contact with food can be affected by additive stability under the migration test conditions.

In this work, the stability of Dibutyl adipate (DBA), Diisobutyl adipate(DIBA), Diisobutyl phthalate (DIBP), Di-noctyl phthalate (DnOP),and Diethylhexyl sebacate (DEHS).,was studied in aqueous food simulants A, B, C and ethanol 95% (as a substitute for olive oilwhich is a fatty food simulant, simulant D), at different temperatures 20, 40 and 70 ºC, during 20 days.

Samples were analyzed by high performance liquid chromatography (HPLC) with UV detector at 270 nm.

The stability of the studied compounds appeared to be least of all in simulant B, then in simulant A, and finally in simulant C., When temperature and exposure time increase., on the other hand, the increase in temperature and exposure time have greatly less effect on the stability of plasticizers in ethanol %95,as a substitute for olive oil-which is a fatty food simulant