食品科学 ›› 2021, Vol. 42 ›› Issue (1): 15-24.doi: 10.7506/spkx1002-6630-20191210-113

• 基础研究 • 上一篇    下一篇

陶瓷食品接触材料中铅向酸性食品模拟物迁移的规律

肖黎,董占华,孙长江,李健   

  1. (曲阜师范大学工学院,山东 日照 276826)
  • 发布日期:2021-01-18
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601557);曲阜师范大学科技计划项目(xkj201616); 曲阜师范大学实验教改项目(jp201706);曲阜师范大学研究生学位论文科研创新资助基金项目(LWCXS201939)

Migration Pattern of Lead from Ceramic Food Contact Materials into Acidic Food Simulants

XIAO Li, DONG Zhanhua, SUN Changjiang, LI Jian   

  1. (College of Engineering, Qufu Normal University, Rizhao 276826, China)
  • Published:2021-01-18

摘要: 目的:探究贮藏时间、贮藏温度、酸性食品模拟物pH值、食品特性对陶瓷类食品接触材料中重金属铅向酸性食品模拟物迁移的影响规律。方法:通过全浸泡迁移实验并结合电感耦合等离子体发射光谱法测得在不同温度、时间条件下,重金属铅向不同pH值的乙酸、柠檬酸和乳酸溶液中的溶出量,分析重金属铅溶出量与贮藏时间、贮藏温度、食品模拟物pH值、食品特性的关系。结果:重金属铅的溶出量随时间的延长、温度的升高而增加,平均溶出速率随温度的升高而加快,在240 h、20 ℃下4%(体积分数,下同)乙酸溶液中铅的质量浓度为3.276 mg/L,在70 ℃下为52.413 mg/L,平均溶出速率则由0.087 mg/(m2·h)增加到1.229 mg/(m2·h);铅的溶出量与食品模拟物的pH值呈负相关关系,在24 h、20 ℃下铅向pH 2.43的4%乙酸溶液和pH 1.93的20%乙酸溶液的溶出量分别为1.876 mg/L和2.412 mg/L;此外,铅的溶出量还与食品的特性有关,同样pH值条件下,含有羟基的酸性食品模拟物中铅溶出量更多。结论:贮藏时间、贮藏温度、食品模拟物pH值、食品特性都会对铅的溶出造成影响,铅的溶出量在迁移过程初期与时间的平方根呈线性关系,中后期与时间呈线性关系;铅的溶出量与温度的关系符合阿伦尼乌斯定律;与食品模拟物pH值符合对数函数关系。

关键词: 陶瓷食品接触材料;酸性食品模拟物;铅溶出规律

Abstract: The objective of this study was to explore the migration pattern of the heavy metal lead from a ceramic food contact material into different acidic food simulants at different pH values and temperatures. Migration experiments were carried out by completely immersing the ceramic material in each tested food simulant. The amount of lead released into acetic acid, citric acid and lactic acid solutions was determined by inductively coupled plasma optical emission spectrometry, and its relationship with immersion time, and the temperature, pH and type of acidic food simulant was analyzed. Results showed that the release of lead from the ceramic material was positively with immersion time and temperature and that the average release rate accelerated with increasing temperature. The concentration of lead dissolved in 4% (V/V) acetic acid solution at 20 ℃ was 3.276?mg/L after immersion for 240 h as opposed to 52.413?mg/L at 70 ℃, and the average dissolution rate increased from 0.087? to 1.229? mg/(m2·h) with increasing temperature from 20 to 70 ℃. The dissolution of lead was negatively correlated with the pH of food simulant. The amount of lead dissolved in 4% (V/V) acetic acid solution at pH 2.43 and 20% (V/V) acetic acid solution at pH 1.93 at 20 ℃ was 1.876 and 2.412?mg/L after 24 h of contact with the ceramic material, respectively. Moreover, the dissolution of lead was related to the type of acidic food simulant. Under the same pH conditions, the acidic food simulant with hydroxyl groups dissolved more lead. To sum up, contact time, and the pH, temperature and type of acidic food simulant all affected the dissolution of lead from the ceramic material. The release of lead was linearly correlated with the square root of migration time during the early period and then was linearly correlated with migration time during the middle and late period. The relationship of lead release with the temperature obeyed the Arrhenius law, while the relationship with the pH of acidic food simulant conformed to a logarithmic function.

Key words: ceramic food contact materials; acidic food simulants; lead release pattern

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