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To ensure the accuracy of the overall migration into olive oil of high risk food-contact silicone products, the key factors of the test method on the base of EN1186-1 &amp;2 were analyzed and discussed. Two sample conditioning methods for the silicone products were compared, and the extraction times for olive oil in the samples were investigated, as well as the change trend of the actual temperature of olive oil at the set temperature. Using calcium chloride dryer conditioning method can achieve the same effect of constant temperature and humidity method, and can significantly reduce the conditioning time. For silicone products that are easily absorbed oil, the olive oil in the sample should be extracted at least twice. The temperature of the oven should be increased appropriately to meet the requirements of the temperature of olive oil. The water conditioning of samples, the extraction times of olive oil and the preheating temperature of olive oil are the key factors for olive oil overall migration of food-contact silicone, which can provide a reference for testing workers of food-contact materials.

Exploration on key factors for overall migration into olive oil of food-contact silicone