Abstract: Objective: To investigate the status of phthalate esters (PAEs) contamination in instant noodles and instant rice. Methods: Fifty-six bags of commercial instant noodles and 25 bags of commercial instant rice were sampled and extracted with absolute methanol by ultrasonic-assisted extraction. The extract was dehydrated and filtrated through a 0.45 μm membrane prior to capillary gas chromatographic analysis. Results: The levels of di-n-butyl phthalate (DBP) and di(2-ethylhexyl)phthalate (DEHP) ranged from 0 to 59.38 mg/kg and from 0 to 172.15 mg/kg in instant noodle seasoning sauce, from 0 to 9.28 mg/kg and from 0 to 1.08 mg/kg in instant noodle cake, and from 0 to 16.52 mg/kg and from 0 to 44.75 mg/kg in instant rice seasoning sauce, respectively. Conclusion: Instant noodles and instant rice were contaminated by PAEs to different extents.

Key words: capillary gas chromatography, phthalate ester, instant noodles, instant rice