Studies On Migration Characteristic Of16Kinds Of Phthalates In Food

By taking16kinds of common PAEs as the objectives of residue test and migration experiment, this research carried out systematical study with gas chromatography-mass spectrography (GC-MS)technology as well as established GC-MS analytical method. In addition, PAEs residue test was conducted on several common plastic packaging food by researchers. Besides, researchers also applied n-hexane as food simulants to simulate the general rule of PAEs’migration to food. What’s more, analysis of the PAEs migration rules in actual foods under the circumstances of long-term normal temperature and short-term high temperature was conducted. By taking use of liquor as experimental subjects, the possible introduction sources of PAEs residual were analyzed. Major research results are as follows:1. Selection and optimization of analysis conditions on gas chromatography-mass spectrometer has been carried out and consequently16kinds of phthalates analytical methods were established. It showed a good linear relationship (R2>0.990) within the range of0.05-1.5mg/L, which tested out the limit of detection is about5μg/L and limit of quantity is about20μg/L.2. Optimization of pretreatment method on GB21911-2008has been made with which researchers conducted PAEs residue tests on edible oil, Chinese liquor, canned fruit with plastic packages. It was proved that there existed certain degrees of PAEs residue in plastic packaging food which mainly focused on the four categories as DEP,DIBP,DBP,DEHP.3. Taking DIBP and DBP that have been tested out for many times in residue test as objects of study and n-hexane as food simulants to do the simulation migration experiment, the general rules of PAEs’migration to food were obtained. The migration amount from the packagings to n-hexane increases with time and gradually tend to transfer balance. The higher the temperature was, the faster to reach a balanced migration and the higher the amount of migration towards balance is. The migration amounts were higher under the high temperature than those under low temperature.4. Choosing edible oil and Chinese liquor to carry out migration experiment under room temperature storage for a long time. In addition, using PET hard plastic packaging which was sold in markets as contacting material to simulate the migration conditions of long-term actual storage of plastic packing foods. Within storage period (0-180d), the migration increment of PAEs are all below instrument detection limits in each test, which prove that under the long-term normal temperature exposure, there is no obvious migration in the PET packing.5. Choosing edible oil, Chinese liquor and purified water to carry out migration experiment under short-term low temperature. In addition, using PET hard plastic packaging which was sold in markets as contacting material to simulate the migration conditions of the short-term contact of food such as breakfast with plastic packagings. Within contacting time (0-120min), The migration amount from the packagings to edible oil and Chinese liquor increases with time and gradually tend to transfer balance. No obvious migration of PAEs was observed in purified water.6. To take samples from production line and analyze each production link of white spirit. Researchers only tested out PAEs residual in samples after blending and mixture, which proved that PAEs residual in finished Chinese liquor products is come from blending process instead of packaging migration, combined with the previous migration researches.