Comparative migration study of primary aromatic amines from raw polyamide granules and polyamide kitchen utensils into aqueous food simulants and food

Because of their alkaline character, the worst-case scenario of primary aromatic amine (PAA) migration from food contact materials is commonly simulated by the use of 3% (w/V) acetic acid. However, stability-related issues have already shown that this simulant might not be the best choice. To investigate which simulant might represent the worst-case scenario better, and to what extent simulants can model real food, a comparative migration study was performed from raw white polyamide granules and black polyamide spatulas into 3% (w/V) acetic acid, 3 mmolL−1 HCl, 10%, 20%, and 50% (V/V) ethanol solutions, orange juice, and milk. The greatest amount of PAAs migrated into 50% (V/V) ethanol. Orange juice and milk were better represented by 3 mmolL−1 HCl and 10% or 20% (V/V) ethanol, than their recommended simulants, 3% (w/V) acetic acid and 50% (V/V) ethanol. These recommended simulants overestimated PAA migration compared to the tested food.