Abstract:

The migration of plasticizer di-2-ethylhexyl phthalate（DEHP）existing in food packaging PVC film into Guangdong style sausage（GSS），was studied by the saponification reaction of DEHP，and the influence of temperature，time，fat content and processing method was also investigated by using the model of colorimetric tube of film/meat contact. The results indicated that the higher the temperature，the longer the time and the more the fat content，the faster the migration was. It showed that ultraviolet irradiation and microwave heating could enhance the migration of DEHP from PVC film into meat. After microwave heating for 18 s，the amount of migration of DEHP was 189.3342 mg/kg，while the amount of migration of DEHP was 173.5921 mg/kg after ultraviolet irradiation for 48 h. PVC film mechanical properties，and penetration of oxygen and moisture were studied after migration of plasticizer DEHP from PVC into GSS. It was observed that with the transfer of DEHP the power of pulling and breaking changed in PVC film，and the transfer of air and moisture distinctly decreased.

摘要：

利用增塑剂DEHP的皂化反应，采用膜/肉接触的比色管模式和气相色谱法，研究了温度、时间、脂肪含量和加工方式等因素对PVC膜中的增塑剂DEHP向广式腊肠迁移的影响。结果表明：随着温度的升高，时间的延长，脂肪含量的增加，DEHP向肉中的迁移量均会增大；在紫外照射、微波辐射和高温蒸煮等条件下，DEHP的迁移量也会增加，其中微波辐射的作用较为明显，如微波照射18 s后，DEHP的迁移量高达189.3342 mg/kg，紫外光照射48 h后，迁移量是173.5921 mg/kg。同时研究了DEHP迁移溶出后，PVC膜的拉伸性能、断裂伸长率、透氧率和透湿率等性能的变化。结果表明：当增塑剂DEHP迁移溶出后，PVC膜的阻隔性和力学性能也发生了明显的变化，随着时间的延长、迁移量的增大，其PVC膜的拉伸强度逐渐升高，断裂伸长率逐渐降低，PVC膜的透氧率和透湿率也降低。