摘要
为建立预制菜塑料包装中32种添加剂残留量的检测方法及监测其向食品中迁移的情况,该研究采用超高效液相色谱-串联质谱法,以乙腈和0.1%甲酸水溶液为流动相,使用乙腈在30 min下超声提取2次测定添加剂残留量;根据预制菜生产过程模拟了灭菌、贮藏以及再加热过程测定添加剂的迁移量。此外,对100批次预制菜塑料包装中32种添加剂的残留量及其迁移量进行了测定,同时与其作为普通塑料包装时的迁移量进行了对比。结果表明,32种添加剂在5~100 ng/mL的范围内线性关系良好,平均回收率为71.1%~113.6%,相对标准偏差为0.1%~8.8%。在100批次样品测定中,16%的样品中抗氧化剂残留超标,迁移量均未超标。此外,模拟预制菜生产过程后的迁移量明显高于普通塑料包装。因此,该文所建立的方法前处理简单,灵敏度高,且检测种类多,适用于预制菜塑料包装中32种添加剂的残留量及迁移量的测定。
In this study,an ultra-performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)method was developed for the determination of 32 additives residues in the plastic packaging of prefabricated dishes,and their migration into food was monitored.For this method,the samples were extracted twice using acetonitrile under ultrasonication for 30 min to determine additive residues,and the aqueous solution of acetonitrile and 0.1%formic acid was used as the mobile phase.Based on the production process of prefabricated dishes,this study simulated the processes of sterilization,storage,and reheating to determine the migration of additives during these processes.Moreover,the residue levels and migration amount of the 32 additives in 100 batches of plastic packaging for prefabricated dishes were determined and compared with the migration amount when they were used as ordinary packaging.The results showed that the 32 additives exhibited a good linear relationship within the range of 5 to 100 ng/mL.The average recoveries ranged from 71.1%to 113.6%,and the relative standard deviations(RSD)were from 0.1%to 8.8%.In the 100 batches of samples,16%of the samples had excessive residues of antioxidants,while the migration amounts were all within the permissible limits.In addition,the migration after simulating the production process of prefabricated dishes was significantly higher than that of ordinary plastic packaging.In conclusion,the method with simple pretreatment,high sensitivity and wide detection range was developed for the determination of residues and migration of 32 additives in plastic packaging for prefabricated dishes.
作者
任梦梦
徐丹
刘露露
李啟彬
于宛婷
张汝娇
张敬泉
李莎
REN Mengmeng;XU Dan;LIU Lulu;LI Qibin;YU Wanting;ZHANG Rujiao;ZHANG Jingquan;LI Sha(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Institute for Food and Drug Control,Chongqing 401120,China;Chongqing Dongyin Packaging Co.Ltd.,Chongqing 402764,China;Key Laboratory of Condiment Supervision Technology,State Administration for Market Regulation,Chongqing 401120,China)
出处
《食品与发酵工业》
北大核心
2025年第18期338-351,共14页
Food and Fermentation Industries
基金
重庆市科研机构绩效激励引导专项(CSTB2023JXJL-YFX0086)
重庆市市场监督管理局科研计划项目(CQSJKJ2021027)。
关键词
预制菜塑料包装
添加剂
残留量
迁移量
超高效液相色谱-串联质谱法
plastic packaging of prefabricated dishes
additive
residues
migration
ultra-performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)
