application of dispersive liquid-liquid microextraction in determination of menthol absorption from yogurt drink into polyethylene terephthalate bottles

نویسندگان

مهدی فرهودی

دانشجوی دکتری، پردیس کشاورزی و منابع طبیعی دانشگاه تهران زهرا امام جمعه

استاد، پردیس کشاورزی و منابع طبیعی دانشگاه تهران محمدرضا احسانی

استاد، پردیس کشاورزی و منابع طبیعی دانشگاه تهران عبدالرسول ارومیه ای

دانشیار پژوهشکدۀ پلیمر و پتروشیمی ایران

چکیده

absorption of flavor compounds from food into the package is one of the interactions which occurbetween food and packaging material. this phenomenon is of high importance, because absorptionof flavors into the packaging material could diminish the flavor intensity of the product as well asloss of mechanical/border properties of the packaging material, so the final loss of quality in thefood product will be appear. absorption of menthol (mint flavor agent) from yogurt drink into thepet was studied at three storage temperature (4, 25 and 45°c). solvent extraction method used forextraction of menthol from pet bottle and dispersive liquid-liquid mixroextraction used for preconcentrationof extracted solution before instrumental analysis by gc. quantification of mentholperformed using gas chromatograph coupled with fid detector. the results showed that theabsorption of menthol into the packaging material is a time and temperature dependent phenomenonso that the content of menthol absorbed into bottle increases with elevation in time andtemperatures. the mathematical model represented fickian diffusion in the absorption of mentholinto polyethylene terephthalate bottles.

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عنوان ژورنال:

مهندسی بیوسیستم ایران

جلد ۴۴، شماره ۱، صفحات ۷۷-۸۵

کلمات کلیدی

absorption of flavor compounds from food into the package is one of the interactions which occurbetween food and packaging material. this phenomenon is of high importance because absorptionof flavors into the packaging material could diminish the flavor intensity of the product as well asloss of mechanical/border properties of the packaging material so the final loss of quality in thefood product will be appear. absorption of menthol (mint flavor agent) from yogurt drink into thepet was studied at three storage temperature (4 25 and 45°c). solvent extraction method used forextraction of menthol from pet bottle and dispersive liquid liquid mixroextraction used for preconcentrationof extracted solution before instrumental analysis by gc. quantification of mentholperformed using gas chromatograph coupled with fid detector. the results showed that theabsorption of menthol into the packaging material is a time and temperature dependent phenomenonso that the content of menthol absorbed into bottle increases with elevation in time andtemperatures. the mathematical model represented fickian diffusion in the absorption of mentholinto polyethylene terephthalate bottles.

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