摘要
采用超高效液相色谱串联质谱(UPLC-MS/MS)法,研究食品模拟物种类、接触时间、接触温度、乙酸浓度、乙醇浓度、重复使用和微波加热等迁移条件下,密胺塑料中三聚氰胺在水、4%乙酸(w/v)、10%乙醇(v/v)、95%乙醇(V/V)和异辛烷等5种食品模拟物和牛奶样品中的迁移规律。结果表明:模拟物的属性对迁移行为有显著影响,迁移量随温度的升高和时间的增加而变大。酸性食品和牛奶中的三聚氰胺迁移风险较高,且需控制密胺塑料的使用温度、盛放时间、重复使用次数及微波加热功率和时间以降低密胺塑料中三聚氰胺迁移风险。
Using ultra high performance liquid chromatography/mass spectrometry （UPLC-MS/MS）, we researched for migration rule of melamine in melamine plastic to milk sample and 5 simulants of water, acetic acid （volume fraction 4 %）, ethanol （volume fraction I0 %）, ethanol （volume fraction 95 %） and isooctane. The difference of melamine migration under different conditions such as different types of food simulants, contact time and temperature, reuse times and the condition of being heated by microwave had been studied in detail. The results showed that mimetic attributes have a significant impact on migration behavior, and migration with increasing temperature and time increases larger. Melamine migration increases in acid foods and milk. In order to reduce the risk of melamine migration, the using temperature, bloom time, re-use frequency and microwave heating power and time should be controlled when the melamine tableware is used.
出处
《广东化工》
CAS
2014年第12期40-42,共3页
Guangdong Chemical Industry
