食品接触用再生聚丙烯中八种加工助剂及挥发性物质残留及迁移研究  

Residue and migration of eight processing additives and volatile compounds in recycled polypropylene for food contact materials

作　　者：李泽坤 刘宜奇 曾少甫 王志伟[1,3] 胡长鹰 LI Zekun;LIU Yiqi;ZENG Shaofu;WANG Zhiwei;HU Changying(Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes,College of Packaging Engineering,Jinan University,Zhuhai 519070,China;Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China;College of Mechanics and Architectural Engineering,Jinan University,Guangzhou 510632,China)

机构地区：[1]暨南大学包装工程学院,广东省普通高校产品包装与物流重点实验室,广东珠海519070 [2]暨南大学食品科学与工程系,广东广州510632 [3]暨南大学力学与建筑工程学院,广东广州510632

出　　处：《食品与发酵工业》2024年第24期97-106,共10页Food and Fermentation Industries

基　　金：国家自然科学基金国际(地区)合作与交流项目(32061160474)。

摘　　要：食品接触用聚丙烯回收再生过程中,由于清洗不彻底或降解会残留一些化学物质,这可能会威胁食品安全。该研究采用气相色谱-质谱联用、高效液相色谱-质谱联用建立再生聚丙烯(recycled polypropylen,rPP)中4种加工助剂[邻苯二甲酸二(2-乙基己基)酯、抗氧剂168、成核剂3988、硬脂酸二乙醇胺]及降解产物(2,4-二叔丁基苯酚)和3种挥发性物质(D-柠檬烯、α-松油醇、佳乐麝香)残留量的分析方法,并应用于检测9种市场rPP样品,发现抗氧剂168含量最高,达到998.36 mg/kg。为进一步研究rPP含量对残留物向食品迁移的影响,以自制不同rPP含量(0%、10%、25%、50%、75%、90%、100%,质量分数)薄膜在异辛烷、95%(体积分数)乙醇、50%乙醇、4%乙酸中进行70℃、2 h的迁移实验。利用主成分分析和分类与回归树对物质残留量进行处理,显示<25%含量rPP薄膜与原生聚丙烯更接近。该研究为rPP安全用于食品接触提供了数据和方案支持,对推动资源循环和食品安全具有重要意义。In the recycling process of food contact polypropylene,some chemicals will inevitably remain due to incomplete cleaning or degradation,which may threaten food safety.In this paper,gas chromatography-mass spectrometry(GC-MS)and high-performance liquid chromatography-mass spectrometry(HPLC-MS)were used to develop analytical methods for determining the residual of 4 processing additives[bis(2-ethylhexyl)phthalate,Irgafos 168,bis(3,4-dimethylbenzylidene)sorbitol,2,2′-(octadecylimino)diethanol],degradation products(2,4-di-tert-butylpheno),and 3 volatile compounds(D-limonene,α-terpineol,galaxolide)in recycled polypropylen(rPP).The analytical method was used to analyze 9 market rPP samples,and the results showed that the residue of Irgafos 168 was the highest(998.36 mg/kg).To further study its migration to food in films with different rPP contents,7 types of films with different contents of rPP(0%,10%,25%,50%,75%,90%,100%,mass fraction)were prepared and then immersed in isooctane,95%(volume fraction)ethanol,50%ethanol,and 4%acetic acid at 70℃for 2 hours,respectively.The principal component analysis and the classification and regression tree algorithm were used to analyze the residues.Results indicated that there was no significant difference from virgin polypropylene when the rPP content was less than 25%.This study offers data and protocol support for the safe utilization of rPP for food contact,which is essential for promoting resource recycling and ensuring food safety.

关 键 词：食品接触材料 再生聚丙烯 加工助剂 挥发性物质 残留量 迁移量 

分 类 号：TS206.4[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]