食品科学 ›› 2022, Vol. 43 ›› Issue (18): 216-223.doi: 10.7506/spkx1002-6630-20211018-183

• 成分分析 • 上一篇    

超声辅助溶剂萃取结合气相色谱-质谱法分析自热食品聚丙烯包装中挥发性成分

林晨璐,林勤保,叶智康,杨青华   

  1. (暨南大学包装工程研究所,广东 珠海 519070)
  • 发布日期:2022-09-28
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFC1603204)

Analysis of Volatile Components in Self-heating Food Packaging by Ultrasound-Assisted Solvent Extraction Combined with Gas Chromatography-Mass Spectrometry

LIN Chenlu, LIN Qinbao, YE Zhikang, YANG Qinghua   

  1. (Packaging Engineering Institute, Jinan University, Zhuhai 519070, China)
  • Published:2022-09-28

摘要: 对超声辅助溶剂萃取法的萃取时间进行优化;在最佳萃取条件下,建立超声萃取结合气相色谱-质谱测定3 种自热食品聚丙烯包装的挥发性成分的方法;对比正己烷、乙醇、乙酸乙酯和二氯甲烷4 种溶剂的萃取效果,通过MS-DIAL解卷积、NIST谱库检索结合色谱保留指数对检出物质定性,利用毒理学关注阈值法确定其Cramer分类等级,并计算相对气味活度值分析潜在气味物质。结果表明:正己烷、乙酸乙酯、二氯甲烷的萃取效果相近,均对烃类物质有较好的提取效果;而乙醇对酯类物质的提取效果较好。3 种自热食品聚丙烯包装样品中共检测出72 种挥发性成分,其中N-(2-乙氨基)-1,3-丙二胺、壬醛、2,4-二叔丁基酚、2,6-二叔丁基对甲酚等12 种成分需引起关注。通过查阅资料,共确定14 种挥发性气味物质,其中壬醛、正十一烷和正十六烷等可能对自热食品聚丙烯包装的气味有潜在贡献。本研究为自热食品聚丙烯包装挥发性成分的分析提供一定的方法依据,并为自热食品聚丙烯包装的安全性评估和气味分析提供数据支持。

关键词: 超声辅助溶剂萃取法;气相色谱-质谱法;自热食品;聚丙烯;挥发性成分

Abstract: Under the optimal extraction conditions, a method of ultrasound-assisted solvent extraction (USE) combined with gas chromatography-mass spectrometry (GC-MS) was established to determine volatile substances in polypropylene (PP) packaging materials for self-heating foods. The extraction efficiencies of n-hexane, ethanol, ethyl acetate and dichloromethane for the extraction of volatile substances from self-heating food packaging material were examined. The analytes were qualitatively identified by mass spectral deconvolution with the MS-DIAL software, NIST mass spectral library searching, and chromatographic retention indices. The Cramer class for each identified compound was determined by the threshold of toxicological concern to evaluate their safety, and relative odor activity values were calculated to identify potential odorants. The results showed the extraction efficiencies of n-hexane, ethyl acetate and dichloromethane were similar, and they all had higher extraction efficiency for hydrocarbons, while ethanol had higher extraction efficiency for esters. A total of 72 volatile components were detected in 3 samples, among which 12 components such as N-(2-ethylamino)-1,3-propanediamine, nonanal, 2,4-di-tert-butylphenol, butylated hydroxytoluene, and 2-bromotetradecane should be of more concern. In addition, 14 volatile odor substances were identified, among which nonanal, undecane and hexadecane could potentially contribute to the odor of self-heating food polypropylene packaging. This study provides a scientific method for the analysis of volatile components in self-heating food PP packaging, and provides data support for the safety assessment as well as odor analysis of self-heating food PP packaging.

Key words: ultrasound-assisted solvent extraction; gas chromatography-mass spectrometry; self-heating food; polypropylene; volatile components

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