Validação de método analítico para determinar a migração de ε-caprolactama das embalagens para alimentos gordurosos

Abstract

Recebido em 1/9/09; aceito em 18/1/10; publicado na web em 3/5/10 VALIDATION OF ANALYTICAL METHOD TO DETERMINE e-CAPROLACTAM MIGRATION FROM PACKAGINGS TO FATTY FOOD. e-Caprolactam (CAP) is a monomer of nylon 6 used as food packaging for bologna sausage, turkey blanquettes, fowl breast, pâtés and ham luncheon meat. After polymerization a part of the monomer can remain in the packaging and migrate into the food. The aim of this work was develop and validate a single laboratory method to determine CAP in ethanol 95% that simulates fatty food characteristics. Thus, linear range was 2 to 32 mg/L of CAP, detection and quantification limits were 0.83 and 1.63 mg/L, respectively. Repeatability showed Hor Rat values lower than 2 while recovery range was 97.5 to 106.5%. The method was considered adequate for purpose.