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利用气相色谱-质谱联用技术(GC-MS),对市面上常用纸质包装材料进行包装的食品——米粉、大米、脱脂奶粉、白砂糖,以及目前研究常用的、价格昂贵的食品模拟物Porapak的热稳定性与对各种模拟污染物的吸收性能进行了分析,以寻求代替Porapak用于分析纸质食品包装材料迁移测试的最佳食品模拟物。研究结果表明,在100℃时,出现了大米熟化、白砂糖热分解、脱脂奶粉焦化的现象,与其他食品相比,米粉的热稳定性最好;对75℃时各食品(模拟物)对模拟污染物的吸收性能依次为:Porapak>米粉>脱脂奶粉>白砂糖>大米,米粉与Porapak的吸收性能最接近,可以利用米粉代替Porapak,作为食品模拟物进行迁移测试实验。
Gas chromatography-mass spectrometry (GC-MS) was used to package the commonly used paper packaging materials in the market - rice flour, rice, skimmed milk powder and white sugar, as well as the commonly used and expensive food simulants The thermal stability of Porapak and the absorption properties of various simulated contaminants were analyzed to find the best food simulant to replace Porapak for the analysis of paper food packaging material migration tests. The results showed that at 100 ℃, rice maturation, pyrolysis of white sugar and coking of skim milk powder appeared. Compared with other foods, the thermal stability of rice flour was the best. The effects of various food (simulant) pairs at 75 ℃ The absorption properties of simulated pollutants were as follows: Porapak> rice noodles> skim milk> white sugar> rice, rice and Porapak absorption properties closest, you can use rice instead of Porapak, migration test as food simulants.