蒸煮温度和模拟液对复合膜中甲苯迁移及阻隔性能的影响  

Effect of Cooking Temperature and Simulants on Toluene Migration and Barrier Properties of Laminated Films

作　　者：黄雅露 常南[1,2] 张春红[1] 陶冬冰[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]沈阳产品质量监督检验院,辽宁沈阳110022

出　　处：《食品科学》2016年第11期42-46,共5页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD36B06);辽宁省自然科学基金项目(2013020067)

摘　　要：采用顶空气相色谱法研究不同蒸煮条件和模拟液种类对双向拉伸尼龙薄膜/流延聚丙烯薄膜耐蒸煮复合膜中残留甲苯迁移及阻隔性能的影响。结果表明,随着蒸煮温度升高和处理时间的延长,不同模拟液中甲苯的迁移率逐渐增大;其迁移率大小依次为:5 g/100 m L氯化钠>0.2 g/100 m L谷氨酸钠>10 g/100 m L蔗糖>蒸馏水;高温蒸煮导致调味品模拟液处理复合膜的氧气透过量和水蒸气透过量上升;红外光谱、差示扫描量热仪和扫描电子显微镜分析结果表明,高温、蒸馏水和氯化钠处理会破坏膜的内部结构,使其结晶度下降,分子间作用力减弱、导致其结构松散、膜的表面凹凸不平、出现扭曲现象。Headspace gas chromatography was used to investigate the effect of cooking temperature and simulants on toluene migration and barrier properties of biaxially oriented polyamide/cast polypropylene(BOPA/CPP) retort laminated films. The results showed that the migration rate of residual toluene to four different stimulants was in the order: 5 g/100 m L sodium chloride > 0.2 g/100 m L sodium glutamate > 10 g/100 m L sucrose > distilled water. With the increase in cooking temperature and treatment time, the migration rate of residual toluene was gradually increased for all these stimulants. High temperature and condiment simulant treatments led to an increase in the water vapor and oxygen permeability of the retort laminated films. Infrared spectroscopic, differential scanning calorimetric, and scanning electron microscopic analyses showed that high temperature, distilled water and sodium chloride treatment destroyed the internal structure of the membrane and decreased the crystallinity and inter-molecular force, resulting in the loose structure, uneven membrane surface and distortion.

关 键 词：复合膜 蒸煮温度 调味品模拟液 甲苯迁移 阻隔性能 

分 类 号：TQ021.4[化学工程]