浅谈食品软包装中的初级芳香胺  

Primary Aromatic Amine in Food Flexible Packaging

作　　者：白晨艳[1] BAI Chen-yan(Dow Chemical(China)Investment Co.,Ltd.,Shanghai 201203,China)

机构地区：[1]陶氏化学(中国)投资有限公司,上海201203

出　　处：《粘接》2020年第1期41-44,共4页Adhesion

摘　　要：文章对食品软包装材料中芳香胺的产生,其毒性危害和相应的检测方法进行了论述。具体介绍了陶氏化学研发中心建立的芳香胺检测方法,用不同种类的无溶剂型聚氨酯胶粘剂对方法进行了对比验证。结果表明该方法可以对不同的芳香胺含量和种类进行准确定性和定量检测,从而为食品包装的安全性提供指导性意见。The paper discussed the generation of primary aromatic amine(PAA),its toxic and detection method in food flexible packaging materials.The method for detecting aromatic amines established by the Dow Chemical R & D Center was introduced in detail.The methods were compared and verified with different types of solventless polyurethane adhesives.The results show that the method can be used for quasi-deterministic and quantitative detection of different aromatic amine contents and types,which can give guidance from regulation aspect for flexible food package.

关 键 词：胶黏剂 食品软包装 芳香胺 

分 类 号：TQ656[化学工程—精细化工] TS206.4[轻工技术与工程—食品科学]