Solvent Residue Analysis

Solvents (solvent) are organic liquids consisting of a large number of chemical substances that are generally used to dissolve or dilute a material. Solvent; In the Turkish Food Codex Communiqué on Extraction Solvents Used in the Production of Foodstuffs and Food Components (Communiqué No: 2013/45), it is defined as substances that dissolve a food or a component of it, including the contaminants on or in the food.

Solvent residue is a parameter that needs to be determined due to food and feed packaging materials such as paper, cardboard, cardboard, aluminum, tin, glass, plastic.

Extraction solvents to be used within the framework of Good Manufacturing Practices (GMP) in Annex-1 part of the communiqué are specified. These solvents are; propane, butane, ethyl acetate, ethanol, carbon dioxide, acetone, nitrous oxide.

an extraction solvent; If it contains only residues or derivatives whose use cannot be prevented technically in amounts that will not harm human health, it is considered to comply with the requirements of GMP. Solvents that may contaminate foods cannot contain more than 1 mg/kg of arsenic and lead.

The amount of certain extraction solvents allowed for use in certain foods is as follows.

hexane	1 mg/kg in fats or oils or cocoa butter.
Methyl acetate	20 mg/kg in tea and coffee
Ethyl methyl ketone	5 mg/kg in fats or oils
dichloromethane	2 mg/kg in roasted coffee, 5 mg/kg in tea
propan-2-ol	10mg/kg
Methanol	10mg/kg
Dimethyl Ether	0.009 mg/kg of defatted protein product

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