Development of an SPME-GC-MS Procedure for the Determination of Phthalate Esters in Ramen Noodle Flavor Packets
In June of 2011, food safety authorities in Hong Kong found phthalate ester contamination in a variety of imported food and drink products. Among these foods were several brands of ramen noodle kits. Specifically, there was concern with the presence of bis(2-ethylhexyl) phthalate (DEHP) in the oil-based flavor packets in these kits. The method currently used in China for the analyses of phthalate esters in foods requires gel permeation chromatography (GPC) as a cleanup step to remove fats and oils prior to GC-MS analysis. GPC cleanup is extremely effective. However, it is also a time consuming technique.