The amount of formaldehyde eluted into food and adsorbing to food during the warming or chilling of food on tableware made of melamine resin.

2014 Fiscal Year Final Research Report

• Project/Area Number: 23500933
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Chiba Prefectural University of Health Sciences
• Principal Investigator: YAMADA Masako 千葉県立保健医療大学, 健康科学部, 准教授 (10259103)
• Co-Investigator(Kenkyū-buntansha): HOSOYAMADA Yasue 千葉県立保健医療大学, 健康科学部, 准教授 (70196608) ; YAMAUCHI Yoshie 千葉県立保健医療大学, 健康科学部, 助教 (40461777) ; SETO Yoshie 共立女子大学, 家政学部, 教授 (10226673) ; SAWADA Takako 関西福祉科学大学, 健康福祉学部, 准教授 (50249421) ; FUJIMOTO Kenshirou 郡山女子大学, 家政学部, 教授 (00005620)
• Project Period (FY): 2011-04-28 – 2015-03-31
• Keywords: メラミン樹脂製食器 / ホルムアルデヒド / 保温冷配膳車 / 放散 / 溶出

Outline of Final Research Achievements

The aim of the current study was to ascertain the effects that the number of times that tableware was washed by meal preparation facilities had on the amount of formaldehyde that eluted from and the amount of formaldehyde that was dispersed by that tableware. Set temperatures for meal delivery carts at meal preparation facilities were examined. Results indicated that the set temperature for heat retention by meal delivery carts was most often 65℃, so the warming temperature for tableware made of melamine resin was 65℃. Acetylacetone was used to measure the amount of formaldehyde that eluted into food. This measurement approach was inadequate, so measurement was not possible. Thus, measurement approaches were examined. An approach involving derivation of formaldehyde with 2,4-dinitrophenylhydrazine yielded results, and this approach is currently used by the authors to measure the amount of formaldehyde that is dispersed as well.

Free Research Field

食生活学