以气相色谱-质谱联用技术为分析手段，研究了在微波条件下PVC食品保鲜膜中DNBP在3种水基食品模拟物中的迁移规律。实验结果表明，DNBP的迁移量随微波功率、加热时间和加热温度的增加而增大，并与食品模拟物的种类有关；当加热温度和加热时间相同时，微波加热条件下DNBP在3种食品模拟物中的迁移量均高于常规加热方式。

Migration of DNBP in PVC film for food packaging into aqueous simalants after microwave heating was studied using gas chromatography-mass spectrometry as the analytical method. The tests showed that the migration increases with the increase of microwave power, heating time, and heating temperature, and is in relation with the types of simalants; when the heating time and heating temperature is the same, the migration of DNBP into three types of food simulant under microwave heating is relatively higher than traditional heating.