微波加热对多环芳烃在食品模拟物中迁移行为的影响  

Effect of Microwave Heating on Migration Rule of Polycyclic Aromatic Hydrocarbons in Food Simulants

作　　者：奚奇辉[1] 张进[1] 沈航[2] 

机构地区：[1]嘉兴出入境检验检疫局,浙江嘉兴314000 [2]南京农业大学食品科技学院,南京210095

出　　处：《包装与食品机械》2012年第3期16-17,22,共3页Packaging and Food Machinery

基　　金：浙江省科技厅分析测试基金(2009F70055)

摘　　要：采用气相色谱-质联法,研究了微波加热对食品接触材料中多环芳烃在水、乙酸(体积分数为3%)、乙醇(体积分数为10%)等3种食品模拟物中迁移行为的影响。结果表明:微波加热对迁移行为有显著的影响,迁移量随加热时间的增加而增加。The effects of microwave heating on migration rule of polycyclic aromatic hydrocarbons in mate- rials contacting food into 3 simulants of water, acetic acid （ volume fraction 3% ） and ethanol （ volume fraction 10% ）were researched using gas chromatography/mass spectrometry （GC/MS）. The results showed that the relationship of migration amount with migraion time, food simulant temperature, microwave heating , food simu- lant properties. It is concluded the microwave heating has prominence influence on migration action, and mi- gration quantity increases with heating temperature rising.

关 键 词：多环芳烃 食品模拟物 迁移 微波加热 

分 类 号：TS201.1[轻工技术与工程—食品科学] TN015[轻工技术与工程—食品科学与工程]