摘要
橄榄油中的总迁移量是评估食品接触材料及制品安全性的重要指标,GB 31604.8-2021《食品安全国家标准食品接触材料及制品总迁移量的测定》中的测试流程繁多,过程复杂,因此有必要探究影响结果准确性的因素,以提高测试结果的准确性。分析试样调理、挥发物校正等影响试样质量的因素和橄榄油提取次数、C18/C16比值变化等影响试样吸附橄榄油质量的因素。水分敏感试样未经调理的测试结果明显高于采用真空干燥法调理的结果,出现假阳性;未经挥发物校正的测试结果明显高于经过挥发物校正的测试结果,对于质地疏松迁移试验过程中橄榄油吸附量较大的试样,橄榄油不完全提取的结果明显低于橄榄油完全提取的测试结果。水分敏感性试样的调理、橄榄油提取次数、挥发物校正、C18/C16比值变化对橄榄油中总迁移量测试结果的准确性均有较大影响。总迁移量测试时需注意这些影响因素,以保证测试结果的准确性。
The total migration of olive oil is an important indicator for evaluating the safety of food contact materials and articles.The test process in National Food Safety Standard Food Contact Materials and Articles Total Migration Test(GB 31604.8-2021)is complicated,so it is necessary to explore the factors that affect the accuracy of the test results to improve the accuracy of the test results.In this paper,the testing process of olive oil total migration was reviewed,the factors affecting the quality of the sample,such as sample conditioning and volatile loss correction,as well as the factors affecting the quality of olive oil such as the times of olive oil extractions and the change of the C18/C16 ratio,were analyzed.For water-sensitive samples,the test results of without conditioning are obviously higher than those of vacuum drying condition,and the false positive appears.The test results of without volatile loss correction are significantly higher than those with volatile loss correction.For the samples with large olive oil adsorption capacity in the process of the loose texture migration test,the results of incomplete extraction olive oil were significantly lower than olive oil extracted incompletely.The result shows that the conditioning of water-sensitive sample,the times of olive oil extractions,the correction of volatile loss,and the change of the C18/C16 ratio have a greater impact on the accuracy of the test results of olive oil total migration.These influencing factors should be paid attention to in the total migration test to ensure the accuracy of the test results.
作者
孙文文
苏凤
李江华
黄颖琦
商贵芹
朱晓艳
SUN Wen-Wen;SU Feng;LI Jiang-Hua;HUANG Ying-Qi;SHANG Gui-Qin;ZHU Xiao-Yan(Changzhou Industrial and Consumable Products Inspection Company Limited,Changzhou 213000;Changzhou Customs,Changzhou 213000;Nanjing Customs Testing Center for Dangerous Goods and Packaging,Changzhou 213000;Ningbo Academy of Inspection and Quarantine,Ningbo 315012)
出处
《中国口岸科学技术》
2022年第8期73-78,共6页
China Port Science and Technology
基金
宁波市科技计划项目(202002N3114)。
关键词
食品接触材料
橄榄油中总迁移量
试样质量
橄榄油质量
影响因素
food contact materials
overall migration of olive oil
sample quality
oil quality
influencing factors