Factors influencing the migration of bisphenol A from cans.
The objective of this study was to determine whether there is a relationship between bisphenol A (BPA) migration from metal cans and container contents (glucose, sodium chloride, and vegetable oil), heating time, and/or temperature. Cans containing 5 to 20% glucose solution, 1 to 10% sodium chloride solution, and vegetable oils (corn, olive, and soybean oil) were heated at 121 degrees C for 30 min. Water samples were heated at 105 degrees C for 30 min and at 121 degrees C for 15, 30, and 60 min, respectively. In the test involving water samples, it was found that temperature's effect on BPA migration from cans can be more extensive than that of heating time. When cans were heated at 121 degrees C, the presence of 1 to 10% sodium chloride or vegetable oils greatly increased the migration of BPA from the cans. Moreover, the presence of 5 to 20% glucose in cans heated to 121 degrees C resulted in increased BPA migration relative to that for water controls.
Kang
Jeong-Hun
JH
Department of Veterinary Public Health, Faculty of Agriculture, Miyazaki University, Kibanadai-Nishi, Gakuen, Miyazaki-shi 889-2192, Japan.
Kito
Kazunori
K
Kondo
Fusao
F
D001559:Benzhydryl Compounds; D004968:Estrogens, Non-Steroidal / Q000032:analysis / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D018857:Food Packaging; D006358:Hot Temperature; D010636:Phenols / Q000032:analysis / Q000737:chemistry*; D013997:Time Factors; D000098826:Bisphenol A Compounds
D001559:Benzhydryl Compounds; D004968:Estrogens, Non-Steroidal; D010636:Phenols; C006780:bisphenol A; D000098826:Bisphenol A Compounds