Analysis of Volatile Organic Compounds in Disposable Food Packages at Three types of Temperature

Eight volatile organic compounds (VOCs) in the four disposable food packages at refrigeration temperature, room temperature and heating temperature have been analyzed by a headspace gas chromatography and mass spectrometry method. The results of external standard method show that the amount of VOCs in the four disposable packages at different temperatures are arranged in the following order: black plastic lunch box, white plastic lunch box, paper cup, paper bowl. Under the three types of temperature for an hour, the amount of VOCs in the black plastic lunch box at heating temperatures is higher (1.2382 mg/m(2) at 90 degrees C), room temperature has smaller content (0.6682 mg/m(2) and 0.9105 mg/m(2) at 20 degrees C and 30 degrees C, repectively). Content of VOCs in the white plastic lunch box increases gradually with temperature rising.