两种降低猪肉中增塑剂迁移的方法初探  

Two Methods for Reducing the Migration of Plasticizer in Pork

作　　者：焦逊 赵鹏[1] 张雁萍 徐志祥[1] JIAO Xun;ZHAO Peng;ZHANG Yan-ping;XU Zhi-xiang(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《山东农业大学学报（自然科学版）》2020年第2期238-241,共4页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：“十三五”国家重点研发计划项目(2016YFD0401201)。

摘　　要：本文探索建立了两种降低PVC食品保鲜膜中两种增塑剂向猪肉中迁移的方法。结果显示,与常规的4℃保鲜储藏相比,建立的微冻-冰层包装储藏法两种增塑剂的迁移抑制率分别达到6.97%、98.75%;有机溶剂短时浸泡法处理保鲜膜后,增塑剂DEHP、DEHA的迁移量分别降低49.54%和93.25%。In this paper, two methods for reducing the migration of two plasticizers from PVC food film to pork were explored. The results showed that the 6.97% and 98.75% migration of the two plasticizers could be reduced respectively by the microfrozen-ice pack preservation method, which was compared with conventional preservation storage at 4 °C. The 49.54% and 93.25% migration of DEHP and DEHA could be reduced by organic solvent soaking method, respectively.

关 键 词：PVC保鲜膜 增塑剂 猪肉 迁移 抑制 

分 类 号：TS207.7[轻工技术与工程—食品科学]