不同加热方式和包装材料对食品中酞酸酯类含量的影响

了解不同加热方式和包装材料对食品中酞酸酯类含量的影响。[方法]实验A的10种食品样品均购自某集体食堂，分别采用普通烤箱与电烤箱2种方式加热后放入预先准备的同种食品塑料袋中；实验B的5种食品样品均购于街边大排挡，分别以摊主提供的食品塑料袋包装（实验组）和未以塑料袋包装（对照组）。取样食品用天平准确称重后结合超声波振荡、有机溶剂回流提取及低温浓缩方法进行前处理，采用毛细管柱气相色谱-质谱联用的选择离子检测技术（GC—MS-SIM）对酞酸酯类含量进行检测。[结果]实验A的食品（除普通烤箱、电烤箱组的蛋塔和普通烤箱组的虾仁外）均检出酞酸二丁酯（DBP）（0．02—1．31μg／g）；而酞酸二异辛酯（DEHP）仅在用电烤箱加热的虾仁制品中检出。2种方式加热的烤鸭、猪大排的DBP含量差异无统计学意义；普通烤箱加热的青菜、牛肉炒河粉较电烤箱加热的上述食品中DBP含量高（P〈0．05或P〈0．01）；而电烤箱加热的其他食物较普通烤箱加热的食品中DBP含量高（P〈0．05或P〈0．01）。实验B的5种食品中，DBP未在对照组和实验组的糖糕中检出；油炸臭豆腐在实验组和对照组的DBP含量差异无统计学意义，其余3种食品在实验组中DBP含量较对照组高（P〈0．01）。而DEHP未在实验组的麻辣烫、对照组和实验组的油条中检出，其余食品的DEHP含量在实验组中均较对照组高（P〈0．01）。[结论]食品塑料包装袋中的增塑剂可通过直接接触逸散到食品中。

Determination of Phthalic Acid Esters in Some Foods Heated by Different Methods and Packed by Different Materials

[Objective] To find out the concentration of phthalic acid esters(PAEs)in some foods heated by different methods and packed by different materials.[Methods] 10 kinds of foods in the experiment A were collected from certain mess halls,every kinds of foods were heated by general oven & electrical oven,and then put in same kind prepared plastic bags.Other 5 kinds of foods in the experiment B were collected from street vendors,a part of each kind were packed in plastic bags as the experiment group and another p...