摘要
综述了不锈钢的毒性研究，列举了不锈钢食品安全法律法规对材料的要求，澄清对不锈钢的几点误解，探讨了影响不锈钢金属离子溶出的影响因素，检测分析了市场流通的几种非标200系不锈钢的金属离子溶出情况。研究结果表明，不锈钢的合金含量、表面状态、使用历史以及食物的种类、温度等均对不锈钢食具容器的金属离子溶出有显著影响。市场流通的几种非标200系不锈钢，其Cr含量为13％～16％，根据GB、LFGB和D．M．21—03-1973检测均不存在Cr、Mn溶出超标的问题。
Investigation on toxicity of stainless steels was reviewed, and regulations in different countries on stainless steels to ensure food safety were listed. Factors influencing metal ion release from stainless steels were discussed, and the release of metal ions from several non-standard 200 series stainless steels was investigated. The results show that many factors, such as the alloy content, surface condition, service history, food and temperature, have significant effects on the release of metal ions from stainless steel food containers. The release rates of Cr and Mn for the non- standard 200 series stainless steels on the market containing 13% - 16% Cr are all below the standard limits set in GB 9684-2011 of China, LFGB of Germany and D. M. 21 -03-1973 of Italy.
出处
《宝钢技术》
CAS
2013年第5期47-54,共8页
Baosteel Technology
关键词
毒性
食品安全
金属离子溶出
不锈钢
toxicity
food safety
release of metal ions
stainless steel
