Studies on Gaseous Antimicrobial Agent (I)

Determination of Propylene Oxide Residue in Foods

Abstract

Propylene oxide has been known to be effective against insects, fungi and bacteria. The authors determined gas chromatographically propylene oxide residue in various foods treated with propylene oxide vapor.
Fumigation and gas chromatographic conditions are as follows:
fumigation
temperature 40, 50°C
time 60, 120, 180, 240min
pressure 1atm
vacuum 60mm/Hg
gas chromatograph
instrument Shimadzu GC-2C
column length 1.5m, internal diameter 3mm
packing propylene glycol 6000 (25%)
support Chromosorb W (30-60 mesh)
carrier gas He
flow rate 60ml/min
detector TCD
temperature
column 65°C
injection port 100°C
chart speed 10mm/min
The results of the determination were shown in. Table 1.
The residue of propylene oxide was found in some fumigated foods.
The residue was probably caused by being dissolved in the fat contained in food or being adsorbed on the surface of food.