Determination and residual characteristic of alkylphenols in household food detergents of Taiwan

Abstract

The non-ionic surfactants are mostly composed of alkylphenols for the ingredients of synthetic food detergents. Due to the ability to mimic hormones, it has been noticed that the exposures of alkylphenols might cause a variety of adverse effects. To assess the associate risks from possible exposures, concentrations of alkylphenols, including 4-nonylphenol (4-NP), technical nonylphenol isomers (t-NP S), and 4- tert-octylphenol (4- t-OP), in household food detergents of Taiwan were determined. Gas chromatography with mass spectrometer (GC/MS) was used to analyze alkylphenols in samples. The Taguchi experimental design was utilized to study the possible factors that might affect the residual characteristics of alkylphenols from detergents on dishware and fruits. By the analysis of variance, the orders of importance of different parameters were determined. The results showed that the concentrations of alkylphenols in food detergents ranged from 1.71 × 10 −5 to 2.13 × 10 −3 (APs/detergent, mg g −1). For residual characteristics, the cleaning temperature was found to be the only significant factor that will affect the 4- t-OP left on the dishware, while the concentrations of detergents used will affect the left of t-NPs and 4-NP on dishware as well. On the other hand, the varieties of fruits, the concentrations of detergents, and the concentrations of alkylphenols were found to have significant effects for the t-NPs left on fruits. As for the exposure assessments, the maximum dose of APs exposures from the use of household food detergents in Taiwan was also estimated in the study.