风味物质初始质量分数与储存温度对LDPE吸附性能的影响

Effects of Flavor Compounds Concentrations and External Temperatures on Absorption by LDPE

包装材料对食品风味化合物的吸附会引起食品感官品质变化,甚至产生食品包装安全问题,其中风味物质本身的浓度和食品储存条件将直接影响包装材料的吸附特性。采用GC法测定塑料薄膜LDPE对不同种类风味化合物（己醛、乙酸丁酯、戊酮、辛醇）的吸附量,分析食品风味化合物不同的初始质量分数与储存温度对薄膜吸附过程的影响。结果表明,LDPE对风味物质平衡吸附量随着食品模拟液中的物质初始质量分数（10-1000 mg/kg）的上升而增大;高温加剧风味物质分子运动,降低LDPE结晶度,以及改变模拟液中风味物质含量,从而促进吸附程度;但高温同时将促使乙酸丁酯等物质发生分解,一定程度上造成吸附量的减少。

Absorption amount of LDPE film on different kinds of flavor compounds （n-hexanal, butyl acetate,2-heptanone,octyl alcohol）,and the influence of different levels of initial concentrations of flavor compounds as well as different storage temperatures on the polymers absorption properties were investigated by using GC method. The results showed that the absorption amount of LDPE on all flavor compounds were increased with a rise of initial concentrations. The external temperature was important by affecting the absorption progress. High temperature would accelerate the motilities of molecules resulting in higher degrees of absorption. However, high temperature also altered the solubility of flavor compounds in the water with a result of decrease in amount of absorption.