饼干加工过程中6种邻苯二甲酸酯类增塑剂迁移规律研究  

Study on Migration of Six Phthalate Plasticizers in Biscuit Products Processing

作　　者：韦航 邹强 林春滢 魏宇曦 李寿崧 王良填 Wei Hang1, Zou Qiang2, Lin Chunyin2, Wei Yuxi2, Li Shousong2,Wang Liangtian2(1Fujian Academy of Agricultural Sciences, lnsititue of Quality Standards ＆ Testing Technology for Agro-Products Fuzhou 350003 ;2Quanzhou Entry-Exit Inspection and Quarantine Bureau, Quanzhou 362000, Fujia)

机构地区：[1]福建省农业科学院农业质量标准与检测技术研究所,福州350003 [2]泉州出入境检验检疫局,福建泉州362000

出　　处：《中国食品学报》2018年第3期53-58,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科学技术厅重点项目(2012Y0001)

摘　　要：饼干制品中常有增塑剂检出,有效的控制措施是防止饼干制品中增塑剂污染的关键。本文针对饼干加工工艺中涉及塑料制品的加工环节,采用特制的含6种增塑剂的PVC膜对饼干加工过程中增塑剂迁移规律进行研究。结果表明:接触时间和温度是增塑剂发生迁移的主要影响因素;随着接触时间的增加,6种增塑剂的迁移量随之增加,特别是高温的饼胚,增塑剂可在短时间内快速迁入。DINP和DIDP的迁移速率高于DBP、BBP、DEHP和DNOP。在饼干加工的各个环节,原料或成品与含增塑剂的平台、容器或包装物接触均可导致增塑剂向饼干中的迁移。其中长时间的包装物接触是增塑剂迁移的主要因素。plasticizer was often detected in the biscuit products, effective control measures was the key for prevent plasticizer pollution of the biscuit products, this article investigated the migration of plasticize from biscuit processing use of model experiment with special PVCs containing six kinds of plasticizer, which referred to herein plastics processing sectors for biscuit processing technology. The results showed that： contact time and temperature were the main factors influencing of plasticizer migration; as contact time increased, the amount of six kinds of plasticizer migration increased,especially under the condition of high temperature plasticizers of embryo cake quickly moved inside in a short time, and the migration rate of DINP and DIDP was higher than the DBP, BBP, DEHP and DNOP. In all aspects of the processing of biscuits, raw materials or finished products contact with the platform, container or packaging containing plasticizers might cause the migration of plasticizer to the biscuit. And the long-time contact of packaging is the main factor of plasticizer migration.

关 键 词：饼干 加工过程 增塑剂 迁移规律 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]