张双灵, 郭康权, 孟 娟. 几种水性溶剂对PVC膜中增塑剂DEHP的溶出作用[J]. 农业工程学报, 2008, 24(5).
    引用本文: 张双灵, 郭康权, 孟 娟. 几种水性溶剂对PVC膜中增塑剂DEHP的溶出作用[J]. 农业工程学报, 2008, 24(5).
    Migration of plasticizer di-2-ethylhexyl phthalate from PVC film into water food simulants[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2008, 24(5).
    Citation: Migration of plasticizer di-2-ethylhexyl phthalate from PVC film into water food simulants[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2008, 24(5).

    几种水性溶剂对PVC膜中增塑剂DEHP的溶出作用

    Migration of plasticizer di-2-ethylhexyl phthalate from PVC film into water food simulants

    • 摘要: 为了研究评判PVC膜中增塑剂邻苯二甲酸二异辛酯(DEHP)在食品包装中的安全性,采用气相色谱仪测试了几种水性溶剂(蒸馏水、65%乙醇、20%乙醇、4%乙酸)在不同温度(17℃、30℃、40℃、50℃、60℃)下对PVC膜中增塑剂DEHP的溶出率。研究结果表明,PVC膜中DEHP在几种水性溶剂中均有溶出,在65%乙醇中溶出率最大,范围为0.85%~6.31%,当浸泡温度超出30℃后,溶出率增幅较大;在20%乙醇和蒸馏水中的溶出率较小,范围为0.19%~0.45%和0.19%~0.37%;4%乙酸对DEHP的溶出作用最小,70个样品中,检出率为17%,检出溶出率<0.4%。说明PVC类薄膜(含保鲜膜)及其制品接触含酒精较高的饮料(包括含酒精的固体食品)时,安全隐患较大。而包裹酸性较强食品时,其安全性可能较高。

       

      Abstract: In order to research and evaluate the safety of food packaging of plasticizer Di-2-ethylhexyl phthalate(DEHP)in PVC film, the migration rate of DEHP from PVC film into water food simulants (distilled water, 65% aqueous ethanol, 20% aqueous ethanol, 4% aqueous acetic acid) was studied at 17, 30, 40, 50 and 60℃ by Gas Chromatography. The results show that DEHP can migrate into all water food simulants from PVC film and the migration rate was the highest in 65% aqueous ethanol with the range 0.85%~6.31% and a big increasing amplitude when contacting temperature over 30℃, the rate was lower in 20% aqueous ethanol and distilled water with the range 0.19%~0.45% and 0.19%~0.37%, respectively; and the rate was the lowest in 4% aqueous acetic acid with the picked out rate 17% and the value <0.4%. Therefore, the potential safety hazard was higher when high alcoholic beverage (include other alcoholic solid food) packed by PVC film (include cling film) while lower when food with stronger acidity were concluded.

       

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