Injector-internal thermal desorption from edible oils. Part 2: Chromatographic optimization for the analysis of migrants from food packaging material

Injector-internal thermal desorption from edible oil or fat is a convenient sample preparation technique for the analysis of solutes in lipids or extracts from fatty foods. The injector temperature is selected to vaporize the solutes of interest while minimizing evaporation of the bulk material of the oil. This technique has been in routine use for pesticides for some time. Now its potential is explored for migrants from food contact materials, such as packaging, into simulant D (olive oil) or fatty/oily food, which means extending the range of application towards less volatile compounds. The performance for high boiling components was investigated for diisoclecyl phthalate (DIDP) and diundecyl phthalate (DUP). Since the injector temperature needs to be as high as 260 degrees C, some bulk material of the oil enters the column and must be removed after every analysis. This is achieved by a coated precolumn backflushed towards the end of each analysis. Desorption of the solutes is particularly efficient in the initial phase, when a thin sample film is spread on the liner wall, and is largely determined by the diffusion speed in the oil after the latter has contracted to droplets. An increased carrier gas flow rate during the splitless period supports the transfer into the column. It is concluded that the technique is attractive for migrant analysis, with DUP being at the upper limit of the boiling point.