• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

Assay of endocrine disruptors in store daily dishes and alteration in their concentration by microwave cooking.

Research Project

Project/Area Number 14580137
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 食生活
Research InstitutionOchanomizu University

Principal Investigator

TOMINAGA Noriko  Ochanomizu University, Center of environmental science for human life, Professor, 生活環境研究センター, 教授 (30164031)

Project Period (FY) 2002 – 2003
Project Status Completed (Fiscal Year 2003)
Budget Amount *help
¥3,600,000 (Direct Cost: ¥3,600,000)
Fiscal Year 2003: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 2002: ¥2,700,000 (Direct Cost: ¥2,700,000)
KeywordsBisphenol A / Nonylphenol / Phthalate esters / Store daily dishes / Plastic container / Migration / Endocrine disruptor / プラスティック容器 / 内分泌攪乱化学物質
Research Abstract

Although the great portion of endocrine disruptors (bisphenol A, 4-nonylphenol, and phtalate esters) in the living body are said to be taken from foods., there are few measurements of their concentrations in diet by present. Daily dishes in plastic containers are incleasing sales and warming up in many cases. The concentrations of endocrine disruptors in them was measured at the time of purchase and after microwave cooking.
1)Phthalate esters : Extraction and purification were carried out according to the modified the method of Society of Environmental Science, Japan. Identification was performed by GCMS and measurement by reversed-phase HPLC. Dibutyl phthalate (DBP) and diethylhexyl phthalate (DEHP) were always detected among six kinds of phtalate esters. It was reflected the present amount used in our country. The contents hardly changed by microwave cooking, or their values after cooking were lower in many cases. This was considered because the volatility of phthalate esters is high. … More When a food was wrapped in the lap more tightly and heated, the phthalate esters which once volatilized tended to return with steamy condensation again.
2)Bisphenol A : Extraction and purification were carried out by the method of Tsuda, T.et al., J.Chromatogr.B, 723, and 273 (1999), and then Identification and measurement were performed by GCMS. The concentrations of bisphenol A in dishes cooked using oil and fats were higher clearly than those of containing low oil. Therefore, it was suggested that this chemical shifts to oil and fats and fatty foods. Although the upward tendency of a content by heating was observed, since the difference among the kinds of daily dishes were larger than by heating, it was thought that shift took place from a container to food also under low temperature or normal temperature.
3)4-Nonylphenol : it was extracted simultaneously with bisphenol A, separated during purification, and measured in GCMS. However, impurities could not be removed and a detectable peak was not identified. In order to gather extraction efficiency and to raise the degree of purification, the preparation of the sample solution in another method was tried, but remarkable results were not obtained. Less

Report

(3 results)
  • 2003 Annual Research Report   Final Research Report Summary
  • 2002 Annual Research Report

URL: 

Published: 2002-04-01   Modified: 2016-04-21  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi