Quantitative Determination of the Oleophobicity of Food Packaging Paper Using Headspace Gas Chromatographic Technique

This study demonstrates a method to quantitatively measure the oleophobicities of food packaging paper via using a tracer‐assisted headspace gas chromatography by adding a 40‐μL droplet of toluene‐doped oil onto a sample surface, wherein toluene behaves as volatile tracer. After 20 s, the sample was turned vertically to remove the oil and placed in a headspace vial. The amount of toluene in the residual oil adhered to the sample surface was quantified using headspace gas chromatography under full‐evaporation conditions. The results exhibit satisfactory precision (RSDs < 2.5%) and provide quantitative information on oleophobicity. The proposed method is simple, efficient and suitable for batch sample testing.