借助液相色谱分析技术,研究了微波条件下食品接触材料聚丙烯(PP)中 4 种抗氧化剂向食用玉米油的迁移。 实验表明,微波加热功率和时间共同影响抗氧化剂在食用玉米油中的迁移,4 种抗氧化剂的迁移量随着微波加热时间和加热功率的增加而增大。 最后根据迁移数据给出了微波加热时间及功率与迁移量之间的关系。

The migration of four different antioxidants from food contact materials polypropylene into edible maize oil under microwave conditions was studied with HPLC. The result indicated that the migrations of antioxidants are influenced by microwave power and heating time; the migration increases with the increasing of microwave power and heating time. The relationships between migration and microwave power and heating temperature were provided.