摘要
该研究探究聚对苯二甲酸乙二醇酯(polyethylene terephthalate,PET)饮料瓶和再生食品级再生聚对苯二甲酸乙二醇酯(regenerated polyethylene terephthalate,rPET)切片中锑迁移情况,及食品模拟液、温度对PET饮料瓶和rPET切片中锑迁移行为的影响。将PET饮料瓶和rPET切片样品在4%(体积分数)乙酸、10%(体积分数)和20%(体积分数)乙醇食品模拟液中完全浸泡,利用电感耦合等离子体质谱仪(inductively coupled plasma-mass spectrometry,ICP-MS)对PET饮料瓶和rPET切片中的锑进行定量分析。通过实验迁移量与迁移模型预测曲线拟合,分析不同食品模拟液和温度对迁移扩散系数的影响。结果表明,在60℃且达到迁移平衡时,rPET切片较PET饮料瓶中锑向不同食品模拟液中的迁移量均增加;对比3种食品模拟液,PET饮料瓶和rPET切片中锑向4%乙酸食品模拟液中扩散系数更高;在不同温度下,PET饮料瓶中锑向4%乙酸中迁移的实验测定值与迁移模型预测曲线拟合效果良好(拟合度达0.9以上),温度越高,扩散系数越高,且符合阿伦尼乌斯关系式。
This paper aims to investigate the migration of antimony in polyethylene terephthalate(PET)beverage bottles and recycled food-grade regenerated polyethylene terephthalate(rPET)chips and the effects of food simulation solution and temperature on the migration behavior of antimony in PET beverage bottles and rPET chips.The samples of the PET beverage bottle and rPET slice were completely soaked in 4%(volume fraction)acetic acid,10%(volume fraction),and 20%(volume fraction)ethanol food simulation solution.The antimony in the PET beverage bottle and rPET slice was quantitatively analyzed by inductively coupled plasma mass spectrometry(ICP-MS).The effects of different food simulation solutions and temperatures on the migration diffusion coefficient were analyzed by fitting the experimental migration and the prediction curve of the migration model.Results showed that when the migration equilibrium was reached and the temperature was 60℃,the migration amount of antimony in rPET chips to different food simulation solutions was higher than that in PET beverage bottles to different food simulation solutions.Comparing the three food simulation solutions,the diffusion coefficient of antimony in the PET beverage bottle and rPET slice to 4%acetic acid food simulation solution was higher.At different temperatures,the experimentally measured value of antimony migration from a PET beverage bottle to 4%acetic acid fitted well with the prediction curve of the migration model(the fitting degree was more than 0.9).The higher the temperature was,the higher the diffusion coefficient was,and it conformed to the Arrhenius relationship.
作者
李志礼
孙彬青
袁振磊
刘硕
温嘉琦
黄利强
LI Zhili;SUN Binqing;YUAN Zhenlei;LIU Shuo;WEN Jiaqi;HUANG Liqiang(College of Light Industry Science and Engineering,Tianjin University of Science and Technology,Tianjin 300222,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第8期245-250,共6页
Food and Fermentation Industries