微波条件下聚烯烃抗氧化剂向食用油迁移的扩散系数研究  

Calculation of Diffusion Coefficient of 3 Polyolefin Antioxidants Migrating into Edible Oils under Microwave Conditions

作　　者：刘志刚[1,2] 卢立新[1,2] 王志伟[3] 刘全校[4] 许文才[4] 

机构地区：[1]江南大学包装工程系,江苏无锡214122 [2]中国包装总公司食品包装技术与安全重点实验室,江苏无锡214122 [3]暨南大学珠海学院,广东珠海519070 [4]北京印刷学院印刷包装材料与技术北京市重点实验室,北京102600

出　　处：《食品科学》2009年第13期64-67,共4页Food Science

基　　金：广东省自然科学基金项目(07005952);印刷包装材料与技术北京市重点实验室开放课题(KF200806);江南大学引进人才科研启动基金项目;江南大学青年基金项目(2007LQN19)

摘　　要：实验研究不同微波加热功率条件下PE膜内三种不同分子量不同分子结构的抗氧化剂(BHT、Irganox1076和Irgafos 168)向6种食用油的迁移,计算相应的扩散系数并给出其与微波加热功率的关系图。鉴于微波加热条件下迁移的特殊性,提出构建新的扩散系数预测模型的设想。This study investigated the migrations of 3 polyolefin antioxidants including BHT, Irganox 1076 and Irgafos 168 with different molecular weights （MWs） and chemical structures in PE films into 6 kinds of edible oils under microwave radiation of 100 W power for different periods of time, and calculated the average diffusion coefficients of the 3 polyolefin antioxidants migrating into 6 kinds of edible oils under microwave radiation of different powers. The results indicated that the migrations of the antioxidants from PE into edible oils elevated with the increase of microwave power and the prolongation of treatment time. No significant correlations were found between the average diffusion coefficients of the antioxidants and their MWs. However, the differences in relationships between diffusion coefficient and microwave power were observed for the 3 antioxidants. A hypothesis for construction of new models for predicting the diffusion coefficient was proposed based on the particularity of migration under microwave radiation.

关 键 词：扩散系数 微波加热 迁移 聚烯烃 抗氧化剂 

分 类 号：TS206.4[轻工技术与工程—食品科学]