EVALUATION OF POLYVINYL ACETATE FOR FOOD-PACKAGING BY STUDYING INTERACTIONS USING HPLC

被引：2
|
作者：
KHURANA, AL [1 ]
HO, CT [1 ]
机构：
[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903
来源：
JOURNAL OF LIQUID CHROMATOGRAPHY | 1991年 / 14卷 / 18期
关键词：
D O I：
10.1080/01483919108049400
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
Polyvinyl acetate was evaluated for food packaging by studying interactions with food nutrients like ascorbic acid, niacin, phenylalanine and caffeine. The polymer was immobilized on silica support and food based solvent like water used as a mobile phase. Thermodynamic parameters such as enthalpy of sorption, Gibb's free energy and activity coefficient data were used to determine mechanism, magnitude and kind (weak or strong) of interactions. Possibility of migration of the nutrients into the polymer and its suitability as a packaging matrix was concluded from the activity coefficient values.
引用
收藏
页码：3425 / 3437
页数：13
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