Release Behavior of Volatile Odor-active Compounds from Food Packaging Materials Based on P&#x00026;T/GC-O-MS Method

WANG Weigang; LYU Yinghua; TANG Guifang; CHEN Yao; ZHOU Yun; MENG Dongling; HUANG Shijie; ZHANG Junsong; LIANG Miao

doi:10.19554/j.cnki.1001-3563.2026.05.010

PDF(1097 KB)

Packaging Engineering ›› 2026, Vol. 47 ›› Issue (5) : 80-89. DOI: 10.19554/j.cnki.1001-3563.2026.05.010

Agro-products Preservation and Food Packaging

Release Behavior of Volatile Odor-active Compounds from Food Packaging Materials Based on P&T/GC-O-MS Method

WANG Weigang¹, LYU Yinghua², TANG Guifang¹, CHEN Yao¹, ZHOU Yun¹, MENG Dongling¹, HUANG Shijie^1,*, ZHANG Junsong², LIANG Miao²

Author information +

History +

Abstract

The work aims to analyze the volatile odor-active compounds in food packaging materials and investigate their release kinetic characteristics. The purge-and-trap/gas chromatography-olfactometry-mass spectrometry (P&T/GC-O-MS) method was optimized for the identification of volatile compounds in food packaging materials. Combined with the release kinetic model, the release behaviors of odor-active compounds at different temperature were analyzed. Results showed that the primary and secondary order of the effects of purge-and-trap conditions on the release amount of volatile compounds in packaging materials was determined as follows: sample vial temperature, purge flow rate, extraction solvent volume, desorption temperature. The optimal purge-and-trap conditions identified by single-factor and orthogonal experiments were: purge flow rate of 43 mL/min, sample vial temperature of 33 °C, desorption temperature of 250 °C, and extraction solvent volume of 12.5 mL. A total of 12 odor-active compounds were identified from the volatile compounds of packaging materials via GC-O analysis. Among these compounds, butyl butyrate and nonanal exhibited the highest odor intensity, followed by propyl acetate, hexanal, 4-phenyl-1-cyclohexene and butylated hydroxytoluene (BHT). The average release rate of volatile odor-active compounds in packaging materials reached the maximum within 0-5 min at different purge temperature and then showed an overall decreasing trend. The first-order release kinetic model could well describe the release process of odor-active compounds at various temperature. With the increase of purge temperature, the release rate constant k increased from 0.053 to 0.091, the half-life decreased gradually, and the activation energy for the release of odor-active compounds was calculated to be 15.06 kJ/mol. In conclusion, the pretreatment method for volatile odor-active compounds in food packaging materials was optimized by single-factor and orthogonal experiments based on the P&T/GC-O-MS technology. The olfactory identification of volatile odor-active compounds was realized, and the release behaviors of odor-active compounds at different temperature were clarified. This study provides a reference and basis for the analysis and identification of odor-active compounds in food packaging materials as well as the determination of storage conditions.

Key words

food packaging materials / odor-active compounds / purge & trap / GC-O / release kinetics

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

WANG Weigang, LYU Yinghua, TANG Guifang, CHEN Yao, ZHOU Yun, MENG Dongling, HUANG Shijie, ZHANG Junsong, LIANG Miao. Release Behavior of Volatile Odor-active Compounds from Food Packaging Materials Based on P&T/GC-O-MS Method[J]. Packaging Engineering. 2026, 47(5): 80-89 https://doi.org/10.19554/j.cnki.1001-3563.2026.05.010

References

[1] 金莉莉, 邹凯, 黄颖琦, 等. 食品接触用多层复合包装中迁移物质的非靶向筛查和风险评价[J]. 包装工程, 2024, 45(7): 119-129.
JIN L L, ZOU K, HUANG Y Q, et al.Non-Targeted Screening and Risk Assessment of Migratory Substances in Multilayer Composite Packaging for Food Contact[J]. Packaging Engineering, 2024, 45(7): 119-129.
[2] 王俊凤. 食品包装材料安全性及检测技术探讨[J]. 大众标准化, 2023(18): 181-183.
WANG J F.Discussion on Safety and Detection Technology of Food Packaging Materials[J]. Popular Standardization, 2023(18): 181-183.
[3] 国家卫生和计划生育委员会. 食品安全国家标准食品接触材料及制品用添加剂使用标准: GB 9685—2016[S]. 北京: 中国标准出版社, 2017.
National Food Safety Standard Standards for the Use of Additives in Food Contact Materials and Products: GB 9685-2016[S] GB 9685-2016[S]. Beijing: Standards Press of China, 2017.
[4] 黄德全, 张海瑜, 王晋, 等. 采用顶空-固相微萃取-气相色谱-质谱/嗅闻分析包装纸中挥发性异味成分[J]. 云南化工, 2023, 50(3): 65-69.
HUANG D Q, ZHANG H Y, WANG J, et al.Analysis of Volatile Odor Components in Packaging Paper by Headspace Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfaction[J]. Yunnan Chemical Technology, 2023, 50(3): 65-69.
[5] 张宜彩, 林勤保, 黄湛艳, 等. 顶空-气相色谱-质谱法结合保留指数分析食品包装用纸中挥发性气味成分[J]. 食品与发酵工业, 2021, 47(13): 268-273.
ZHANG Y C, LIN Q B, HUANG Z Y, et al.Determination of Volatile Odor Compounds from Food Packaging Paper by Headspace Gas Chromatography-Mass Spectrometry Coupled with Retention Indices[J]. Food and Fermentation Industries, 2021, 47(13): 268-273.
[6] 刘霞, 李敏. 食品接触用纸包装材料中挥发性有机物的检测技术研究[J]. 食品安全导刊, 2025(2): 179-182.
LIU X, LI M.Research on the Detection Technology of Volatile Organic Compounds in Food Contact Paper Packaging Materials[J]. China Food Safety Magazine, 2025(2): 179-182.
[7] 马宁宁, 陈燕芬, 钟怀宁, 等. 食品接触材料中挥发性气味物质分析技术的研究进展[J]. 食品安全质量检测学报, 2020, 11(4): 1005-1013.
MA N N, CHEN Y F, ZHONG H N, et al.Research Progress on Analysis Technology of Volatile Odorant Substances in Food Contact Materials[J]. Journal of Food Safety & Quality, 2020, 11(4): 1005-1013.
[8] ZHAO J, BOATRIGHT W L.Static Headspace Analysis of Odorants in Commercial Rice Proteins[J]. Food Chemistry, 2017, 221: 345-350.
[9] ANG E C, BOATRIGHT W L.Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate Slurries[J]. Journal of Food Science, 2003, 68(1): 388-393.
[10] 张琳, 吴养育, 王莹莹. 食品包装粘合剂中挥发性化合物的HS-SPME/GC-O-MS分析[J]. 包装工程, 2015, 36(13): 24-31.
ZHANG L, WU Y Y, WANG Y Y.HS-SPME/GC-O-MS Analysis on Volatile Compounds in Food Packaging Adhesives[J]. Packaging Engineering, 2015, 36(13): 24-31.
[11] 红塔烟草(集团)有限责任公司. 一种基于接装纸甜味物质释放动力学模型确定成品卷烟储存期的方法: 202210307187.4[P].2024-03-15.
Hongta Tobacco (Group) Co., Ltd. A Method for Determining the Storage Period of Finished Cigarettes Based on the Release Kinetic Model of Sweet Substances in Tipping Paper: 202210307187.4[P].2024-03-15.
[12] 倪和朋, 张震, 张玎婕, 等. 基于P&T-GC/MS指纹图谱评价丝束加香滤棒质量的稳定性[J]. 包装工程, 2022, 43(7): 262-268.
NI H P, ZHANG Z, ZHANG D J, et al.Evaluation of Quality Stability of Tow-flavored Filter Rods Based on P&T-GC/MS Fingerprints[J]. Packaging Engineering, 2022, 43(07): 262-268.
[13] 任小玲. 桉叶精油抑菌性能及其微胶囊化研究[D]. 广州: 华南农业大学, 2018.
REN X L.Antimicrobial Activity and Microcapsulation Properties of Eucalyptus Essential Oil[D]. Guangzhou: South China Agricultural University, 2018.
[14] ANA C, D OR D E M, BOJAN C, et al. Effect of Ibuprofen Entrapment Procedure on Physicochemical and Controlled Drug Release Performances of Chitosan/Xanthan Gum Polyelectrolyte Complexes[J]. International Journal of Biological Macromolecules, 2021, 167: 547-558.
[15] 张继稳, 钟大放, 毕殿洲. 单室模型药物血管外给药零级、一级释放药物动力学[J]. 中国药理学通报, 2005, 21(2): 245-248.
ZHANG J W, ZHONG D F, BI D Z.Pharmacokinetics of Zero-Order Release and First-Order Release of Mono-Compartment Drugs Administered by Non-Parenteral Route[J]. Chinese Pharmacological Bulletin, 2005, 21(2): 245-248.
[16] 杨艳红, 李湘洲, 周军, 等. 山苍子油微胶囊的制备技术比较及其释放动力学[J]. 中国粮油学报, 2018, 33(7): 78-84.
YANG Y H, LI X Z, ZHOU J, et al.Comparative Analysis of Preparation Methods and Release Kinetic of Litsea Cubeba Essential Oil Microcapsules[J]. Journal of the Chinese Cereals and Oils Association, 2018, 33(7): 78-84.
[17] 黄珂, 许克静, 陈康, 等. 基于P&T-GC/MS的橘皮柠檬烯释放行为分析[J]. 中国食品学报, 2022, 22(5): 309-319.
HUANG K, XU K J, CHEN K, et al.Analysis of the Release Behavior of Limonene in Tangerine Peel Based on P & T-GC/MS[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(5): 309-319.
[18] 朱翔, 汪宣, 梁德民, 等. 顶空固相微萃取气质联用法分析包装印刷品关键气味成分[J]. 包装工程, 2024, 45(5): 173-179.
ZHU X, WANG X, LIANG D M, et al.Analysis of Principal Odor Components in Packaging Printing by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry[J]. Packaging Engineering, 2024, 45(5): 173-179.
[19] LANDY P, NICKLAUS S, SÉMON E, et al. Representativeness of Extracts of Offset Paper Packaging and Analysis of the Main Odor-Active Compounds[J]. Journal of Agricultural and Food Chemistry, 2004, 52(8): 2326-2334.
[20] 邹波, 徐玉娟, 吴继军, 等. 贮藏温度对蓝莓汁单个花色苷降解的影响[J]. 现代食品科技, 2015, 31(12): 256-262.
ZOU B, XU Y J, WU J J, et al.Effect of Storage Temperature on Single Anthocyanin Degradation in Blueberry Juice[J]. Modern Food Science and Technology, 2015, 31(12): 256-262.
[21] 陈良元, 韩李锋, 李旭, 等. 茄子片热风干燥收缩特性及其修正的湿分扩散动力学模型[J]. 农业工程学报, 2016, 32(15): 275-281.
CHEN L Y, HAN L F, LI X, et al.Structural Shrinkage Characteristics and Modified Moisture Diffusion Kinetics Model of Sliced Eggplant Dried by Hot Air[J]. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(15): 275-281.
[22] 黎斌, 彭桂兰, 吴绍峰, 等. 魔芋真空干燥特性及动力学模型的建立[J]. 食品与发酵工业, 2017, 43(8): 115-122.
LI B, PENG G L, WU S F, et al.Vacuum Drying Characteristics and Modeling of Kinetics for Konjac[J]. Food and Fermentation Industries, 2017, 43(8): 115-122.
[23] 朱文学, 杨帆, 刘玉兰. 油莎豆热风干燥特性及数学模型的研究[J]. 中国粮油学报, 2021, 36(3): 91-97.
ZHU W X, YANG F, LIU Y L.Characteristics and Mathematical Model of Cyperus Esculentus Drying by Hot Air[J]. Journal of the Chinese Cereals and Oils Association, 2021, 36(3): 91-97.