食品模拟体系中淀粉基膜材增塑剂的迁移.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.3 食品模拟体系中淀粉基膜材增塑剂的迁移 1 2 2 朱杰 ，李晓玺 ，李琳 （1.东莞理工学院化学与环境工程学院，广东东莞 523808）（2.华南理工大学轻工与食品学院，华南理工大学淀 粉与植物蛋白深加工教育部工程研究中心，广东省天然产物绿色加工与产品安全重点实验室，广东广州 510640） 摘要：本文采用酯化淀粉以三乙酸甘油酯为增塑剂，经流延法制备了酯化淀粉薄膜，并利用傅里叶红外光谱衰减全反射技术 （ATR-FTIR ）和热重分析仪（TGA ）分析了淀粉基膜材与不同食品模拟体系接触后其表层增塑剂和整体增塑剂的变化情况。结果表 明，基于与淀粉基膜材、增塑剂之间的亲和性差异，食品模拟体系对淀粉基膜材产生不同的溶胀作用，导致不同程度的增塑剂迁移； 与淀粉基膜材亲和性越高的食品模拟体系，对淀粉基膜材表层和内部的溶胀更迅速，并可溶解更多的增塑剂分子，从而导致淀粉基膜 材中更大程度的增塑剂迁移；表层增塑剂和整体增塑剂的迁移情况差异表明，溶剂溶胀和增塑剂迁移由膜材表层向内部发生。基于以 上结果可推断，在实际应用过程中，选择合适的应用领域、设计调整材料结构可主动抑制增塑剂迁移，实现这类新型包装材料的安全 使用。 关键词：食品模拟体系；淀粉基膜材；增塑剂；迁移 文章篇号：1673-9078(2016)3-158-163 DOI: 10.13982/j.mfst.1673-9078.2016.3.026 Plasticizer Migration in Starch-Based Films Immersed in Food Simulants 1 2 2 ZHU Jie , LI Xiao-xi , LI Lin (1.College of Chemistry and Environmental Engineering, Dongguan University of Technology, Dongguan 523808, China) (2.College of Light Industry and Food Sciences, Ministry of Education Engineering Research Center of Starch Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China) Abstract: Starch ester films were prepared using solvent-casting method, with triacetin as a plasticizer. Changes in surface plasticizer content and total plasticizer content after immersion of the films in different food simulants were analyzed by performing attenuated total reflectance-Fourier transform infrared spectroscopy and thermogravimetric analysis. Differen