摘要
研究了浸泡液类型、浸泡温度、浸泡时间、剪切程度、微波加热时间等五种试验条件对美耐皿餐具中甲醛迁移量的影响,探讨了甲醛单体迁移行为的规律。结果表明,甲醛单体在酸性溶液中更易迁出;在高于80℃时甲醛含量呈现突跃式增长;甲醛迁移量与浸泡时间呈现良好的正比线性关系;样品剪切得越细,浸泡接触面积越大,甲醛迁移量越高;微波炉内加热时间较长时(大于15 min),甲醛迁移量明显增加。
The migration of formaldehyde in melamineware were analyzed by investigating the influence of different marinating solutions, temperature, time, cutting size, microware treatment on the migration quality of formaldehyde from melamineware. Higher quality of migrated formaldehyde was found in the acid solution than in other solutions. Migration quality of formaldehyde rose abruptly above 80 ＊C. A linearity relationship between soaking-treatment time and migration quality of formaldehyde was found. In addition, decreasing the granularity of melanmineware or increasing the microwave-treatment time （above 15 min） led to higher content of the migrated formaldehyde.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第7期746-748,共3页
Modern Food Science and Technology
关键词
美耐皿
甲醛
迁移
melamineware
formaldehyde
migration
