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目的研究纳米银在不同食品模拟液中的迁移情况。方法采用电感耦合等离子体原子发射光谱法(ICP-AES)检测了纳米银保鲜盒中纳米银的含量,比较了微波消解和干法灰化的前处理效果,并研究了不同温度情况下,纳米银食品接触材料在脂肪类(正己烷)、酸性(4%乙酸)、酒精类(65%乙醇)和水性(去离子水)食品模拟液中的迁移行为。结果食品模拟溶液、温度对纳米银的迁移有影响,其中纳米银在脂肪类模拟液中的迁移速度最快,在65%乙醇中迁移速度最慢。由Fick扩散模型,建立了PVC中塑化剂的迁移规律数学模型,得到了模型的重要参数。结论本研究成果能够对食品接触材料中纳米银的安全性评价提供技术支持。
Objective To study the migration of nano-silver in different food simulants. Methods The content of silver nanosilver in the silver container was determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). The pretreatment effects of microwave digestion and dry ashing were compared. The effects of microwave irradiation, Migration behavior of silver food contact materials in fats (n-hexane), acidic (4% acetic acid), alcohol (65% ethanol) and aqueous (deionized water) food simulants. Results Food simulating solution and temperature had an impact on the migration of nanosilver. The nanosilver migrated fastest in fat-like liquid and the slowest in 65% ethanol. Based on the Fick diffusion model, a mathematic model of plasticizer migration in PVC was established and the important parameters of the model were obtained. Conclusion The results of this study can provide technical support for the safety evaluation of nano-silver in food contact materials.