摘要
覆膜铁表面聚酯薄膜在聚合过程中可能会产生多种低聚物,在与食品接触过程中部分低聚物可能向食品中迁移从而造成安全隐患。该研究建立了液液萃取-超高效液相色谱-四极杆飞行时间-质谱法同时测定覆膜铁罐装食品中6种聚对苯二甲酸乙二醇酯(polyethylene terephthalate,PET)及聚对苯二甲酸丁二酯(polybutylene terephthalate,PBT)环状低聚物含量的方法,结果表明,该方法线性关系良好,相关系数均大于0.99,检出限为0.11~44.12μg/L,定量限为0.36~147.06μg/L,加标回收率为80.80%~102.71%,相对标准偏差为0.37%~9.26%。采用所建立的方法对覆膜铁罐装的食品中的PET及PBT环状低聚物进行测定,结果表明在肉类、饮料、水果、啤酒4种覆膜铁罐装食品类型中,PET环状三聚体的含量是最多的,且6种PET及PBT环状低聚物的含量大小顺序为:肉类>饮料>水果>啤酒。该研究旨在为覆膜铁材料在罐装食品中的应用提供方法与安全依据。
The polyester film laminated steel surface may produce a variety of oligomers during the polymerization process and some oligomers may migrate to the food during contact with food,causing potential safety hazards.In this study,a method was established for the simultaneous determination of the content of six PET(polyethylene terephthalate)and PBT(polybutylene terephthalate)cyclic oligomers in laminated steel canned food,and the results showed that the method had a good linear relationship,the correlation coefficient was greater than 0.99,the detection limit was 0.11-44.12μg/L,the quantification limit was 0.36-147.06μg/L,the recovery rate was 80.80%-102.71%,and the relative standard deviation was 0.37%-9.26%.The established method was used to determine the PET and PBT cyclic oligomers in the laminated steel canned food,and the results showed that among the four types of laminated steel canned food in meat,beverage,fruit,and beer,the content of PET cyclic trimer was the largest,and the content of six PET and PBT cyclic oligomers was meat>beverage>fruit>beer.This study aims to provide a method and safety basis for the application of laminated steel materials in canned food.
作者
吴刚
潘家杰
徐彤彤
路秋勉
冯佳宁
孟镇
仇凯
郭新光
WU Gang;PAN Jiajie;XU Tongtong;LU Qiumian;FENG Jianing;MENG Zhen;QIU Kai;GUO Xinguang(China National Research Institute of Food&Fermentation Industries Co.Ltd.,Beijing 100015,China;Subcommittee on Metal Articles of TC397 on Materials and Articles in Contact with Foodstuff of SAC,Beijing 100015,China;Hangzhou Wahaha Group Co.Ltd.,Hangzhou 310009,China;Hebei University of Engineering,School of Life Science and Food Engineering,Handan 056009,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第19期312-318,共7页
Food and Fermentation Industries
基金
国家自然科学基金项目(32172315)
国家重点研发计划项目(2019YFC1605202,2019YFC1605200)。
