The migration of the antioxidant additives Irganox 1010, Irgafos 168 and related compounds from containers into box lunches after microwave heating was investigated. Irganox 1010, Irgafos 168 and 2,4-di-t-butylphenol (DTBP) were detected in all five box lunch containers, while p-t-butylphenol (PTBP) and p-t-butylbenzoic acid (PTBBA) were detected in three and one, respectively. Before and after microwave heating, PTBP, DTBP and PTBBA were detected in one, two and one of the box lunches, respectively. The levels of PTBP in the box lunches were unchanged before and after microwave heating, but the levels of DTBP and PTBBA after microwave heating were 1.5-9.2 and 1.2-4.2 times higher, respectively, than before heating. In particular, the migration level increased when the lunch boxes were heated for twice as long as the standard heating time.
