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℃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℃测试实验。

Gas Chromatography Mass Spectrum(GC-MS)was applied to study the thermal stability and pollutants absorption from food (simulants), such as rice powder, milk powder, white sugar and rice which were packed by paper packaging materials and Porapak which was usually used as the solid food simulant in migration tests. Results showed that when temperature got to 100 ℃ , the rice was cooked, the white sugar was thermal decomposed, and the milk powder was carbonized, the thermal stability of rice powder is the best; under the temperature of 75 ℃ , the absorption of these food (simulants) to all the surrogates are as follows: Porapak>rice powder>milk powder>white sugar>rice. Considering to the cost, it was concluded that rice powder can substitute the expensive Porapak to be used as solid food simulant to assess the safety of paper food packaging materials in migration tests.