食品包装材料中邻苯二甲酸酯向食品模拟物中的迁移规律

Migrating behaviors of phthalates from food packing materials to simulant food

采用超高效液相-串联质谱法(UPLC-MS/MS)对不同温度、时间条件下的16种邻苯二甲酸酯(PAEs)从食品包装材料中向水性、酸性、酒性与脂肪性食品模拟物中的迁移律进行研究。结果表明:在食品模拟物富集浓度30μg/m L,富集时间6 h条件下,PAEs富集最佳。其中PAEs在不同食品模拟物中迁移率为:脂肪性>酒性>酸性>水性;在同一种食品模拟物条件下,随着迁移时间增长和温度增加都有助于PAEs迁移速率提高;同时,同一性质食品模拟液在同一温度条件下,随着分子链长逐步增长,相对分子质量依次增大,迁移率基本呈逐渐降低趋势。

The migration of 16 phthalate esters（ PAEs） from food packaging materials to aqueous,acidic,alcoholic and fatty food stimulants under different temperatures and different times was investigated by UPLC-MS/MS. The results suggested thatthe best enrichment of PAEs was under the conditions of 30μg/m L food simulant and 6hours（ h） oftime. The migration of phthalate esters in different food stimulantswere in the order of： fatty foodalcoholic foodacidic foodaqueous food.Inthe same food simulant,the rate of the PAEs migration increases with the increase of time and the temperature.In the same food stimulant and same temperature conditions,the rate of migration is gradually decreased along with the gradual increase of the molecular chain length and relative molecular mass.