不同加热方式和包装材料对食品中酞酸酯类含量的影响

Determination of Phthalic Acid Esters in Some Foods Heated by Different Methods and Packed by Different Materials

[目的]了解不同加热方式和包装材料对食品中酞酸酯类含量的影响。[方法]实验A的10种食品样品均购自某集体食堂,分别采用普通烤箱与电烤箱2种方式加热后放入预先准备的同种食品塑料袋中;实验B的5种食品样品均购于街边大排挡,分别以摊主提供的食品塑料袋包装(实验组)和未以塑料袋包装(对照组)。取样食品用天平准确称重后结合超声波振荡、有机溶剂回流提取及低温浓缩方法进行前处理,采用毛细管柱气相色谱-质谱联用的选择离子检测技术(GC-MS-SIM)对酞酸酯类含量进行检测。[结果]实验A的食品(除普通烤箱、电烤箱组的蛋塔和普通烤箱组的虾仁外)均检出酞酸二丁酯(DBP)(0.02～1.31μg/g);而酞酸二异辛酯(DEHP)仅在用电烤箱加热的虾仁制品中检出。2种方式加热的烤鸭、猪大排的DBP含量差异无统计学意义;普通烤箱加热的青菜、牛肉炒河粉较电烤箱加热的上述食品中DBP含量高(P<0.05或P<0.01);而电烤箱加热的其他食物较普通烤箱加热的食品中DBP含量高(P<0.05或P<0.01)。实验B的5种食品中,DBP未在对照组和实验组的糖糕中检出;油炸臭豆腐在实验组和对照组的DBP含量差异无统计学意义,其余3种食品在实验组中DBP含量较对照组高(P<0.01)。而DEHP未在实验组的麻辣烫、对照组和实验组的油条中检出,其余食品的DEHP含量在实验组中均较对照组高(P<0.01)。[结论]食品塑料包装袋中的增塑剂可通过直接接触逸散到食品中。

[ Objective ] To find out the concentration of phthalic acid esters （ PAEs ） in some foods heated by different methods and packed by different materials. [ Methods ] 10 kinds of foods in the experiment A were collected from certain mess halls, every kinds of foods were heated by general oven ＆ electrical oven, and then put in same kind prepared plastic bags. Other 5 kinds of foods in the experiment B were collected from street vendors, a part of each kind were packed in plastic bags as the experiment group and another part packed in non-plastic bags as the compare group. After the food were weighed precisely, the selective ion monitoring mode （ SIM ） of capillary column gas chromatography mass spectrometry （ GC-MS ） coupled with supersonic oscillate, organic solvent extraction and low temperature concentration techniques were used to test the concentration of phthalic acid esters（ PAEs ）. [ Results ] In all of the experiment A samples, most of foods were contaminated by DBP （ 0.02-1.31 μg/g ）, except the tart heated by two ovens and shrimps heated by general oven. DEHP was tested only in shrimps heated by electrical oven（ 0.07 μg/g ）. The roasted duck and perk steak did not show any difference in the concentration of DBP between the two heating methods. The other 8 kinds of food heated by different ovens had obviously diversity （ P 〈 0.05 or P 〈 0.01 ）. The DBP concentration of food heated in general oven was lower than that of the foods heated in the electric oven, except fried rice noodles with beef and greengrocery. In the experiment B, most of foods were contaminated by PAEs, except the DBP in both the experiment groups and the control group of sweet deep-fried bread. There was no difference in the concentration of DBP between the control group and the experiment group of fried bean curd with odor, hut the DBP concentration of the other 3 kinds of food of this experiment group was higher than that of the control group（ P 〈 0.01 ）. DEHP was not detected in the experiment group of hot and spicy foods, nor in both the control group and the experiment group of fried twists （ You-tiao ）. The DEHP concentrations of the other kinds of food of the experiment group were higher than those of the control group （ P 〈 0.01 ）. [ Conclusion ] Contaminants from plastic bags such as phthalic acid esters might pollute the food samples by direct contact.