摘要
为了解PVC食品包装袋的危害现状及包装各类食品的安全性,实验采用高效液相色谱(HPLC)法对市场中常见的4种聚氯乙烯(PVC)食品包装袋中邻苯二甲酸二辛酯(DOP)在4%醋酸、20%乙醇、10%食盐、食用油、纯净水和100%正己烷6种模拟食品溶液中的溶出进行了研究。结果表明,在1h内几乎所有溶剂均无DOP溶出,其后PVC食品包装袋中DOP的溶出量随时间而增大。其中PVC中的DOP在正己烷中溶出最快,食用油也是DOP主要溶出溶剂,不同PVC薄膜在4%醋酸、20%乙醇和10%食盐溶液中的DOP有一定程度的溶出且差异很大。PVC中的DOP在水中溶出最慢也最少。由企业生产的两种PVC包装袋DOP溶出相对较少,1号和2号PVC薄膜在正己烷中溶出DOP分别为70.699、104.662μg;而来源不详的3号PVC薄膜的DOP在正己烷中溶出量为259.691μg和4号PVC薄膜的DOP在食用油中溶出量为206.241μg。DOP相当容易从PVC食品包装袋迁移到脂肪类食品中,有些PVC包装腌制品、含酒精饮料、酸性食品也可能存在比较大的迁移。
For founding out the hazard situation and security of polyvinyl chloride film packaging food, the dissolution of plasticizer dioctyl phthalate（DOP） in 4 polyvinyl chloride（PVC） food package films into six simulate food solutions（4% acetate acid, 20% ethanol, 10% salt, edible oil, water and n-hexane） were determined by high performance liquid chromatography（HPLC）. The results show that the quantity of DOP transfer to solutions increases with the dipped time. There was only slight dissolution of DOP at first 1 hour dipping. The dissolution speed of DOP from PVC to n-hexane was the fastest while edible oil was also mainly solution for dissolving DOP. There were some DOP dissolved from 4 PVC films, but the dissolution rate of DOP from PVC films into 4% acetate acid, 20% ethanol and 10% salt were great different, which might be related to characteristics of the PVC film. The speed of dissolution of DOP from PVC films into water was the slowest and the dissolution quantity was minimum compared with 5 other solutions. The DOP dissolved from two PVC films（NO.1 and NO.2） into n-hexane, which produced by registered companies were 70.699 μg and 104.662 μg respectively, all less than that dissolved from two other PVC films （NO.3 and NO.4） from unknown sources. DOP dissolution from NO.3 film into n-hexane was 259.691 μg, and that of NO.4 film into edible oil was 206.241 μg. DOP is quite easy to migrate from PVC films into fatty food, while some PVC films packaging pickled food, alcoholic beverages and acid food may exist great migration.
出处
《食品科技》
CAS
北大核心
2009年第4期230-233,238,共5页
Food Science and Technology
基金
浙江省科技厅项目(2007C33061)
