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Source Analysis of Phthalate Acid Esters during Liquor Manufacturing Process

MA Rongshan1, HAN Ying1, WANG Fenglan2, YAN Tingcai1,*, ZHANG Xuan1, JIANG Ling3   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
    2. Chaoyang City Liaoning Province Food and Drug Administration, Chaoyang 122000, China;
    3. Shenyang Ke Xin Engineering Consulting Co. Ltd., Shenyang 110012, China
  • Online:2015-10-25 Published:2015-10-20
  • Contact: YAN Tingcai

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Abstract:

The objective of this study was to investigate the source of 16 phthalate acid esters by gas chromatography-mass
spectrometry (GC-MS) and to detect the contents of phthalate acid esters in the main raw materials and products during
the liquor manufacturing process. The results showed that the average recoveries and precision of 16 phthalate acid esters
were in ranges of 84.5%–107.3% and 2.9%–7.3%, respectively, with limits of detection between 0.06 and 1.3 μg/kg. Five
phthalate acid esters were detected in three batches of samples including dimethy phalate (DMP), diethyl phthalate (DEP),
di-n-butyl phthalate (DBP), diisobutylphthalat (DIBP) and dioctyl pathalate (DEHP). The contents of both DMP and DBP
at the initial and middle stages of distillation were higher than at the late stage. The first fermentation stage produced small
amounts of DMP and DBP. The second fermentation stage produced a small amount of DEHP, and each of the products did
not exceed 0.09 mg/kg. Thus, the liquor manufacturing process produced trace amounts of phthalate acid esters. They were
mainly derived from the raw materials.

Key words: phthalate acid esters, liquor manufacturing process, gas chromatography-mass spectrometry (GC-MS), source

CLC Number: