聚酰胺/聚丙烯蒸煮袋中2,4-二氨基甲苯和4,4′-二氨基二苯甲烷向酸性食品模拟物的迁移分析

摘要/Abstract

摘要： 复合材料广泛用于食品包装，材料中可能产生的初级芳香胺(Primary Aromatic Amines, PAAs)受到高度关注。本实验采用液相色谱-三重四极杆串联质谱法(LC-MS/MS)测定尼龙/聚丙烯(polyamide/cast polypropylene, PA/CPP)蒸煮袋中两种PAAs物质2,4-二氨基甲苯(2,4-Diaminotoluene,2,4-TDA)和4,4′-二氨基二苯甲烷(4,4’-Diaminodiphenylmethane,4,4'-MDA)向4%乙酸食品模拟液的迁移量，并研究了不同热处理及杀菌方式（巴氏杀菌、蒸、煮、高温灭菌、紫外杀菌）对蒸煮袋中这两种物质向4%乙酸食品模拟物中的迁移影响。实验结果表明：LC-MS/MS检测2,4-TDA和4,4'-MDA迁移量的检出限均≤0.02 μg/kg，定量限均≤0.05 μg/kg，满足欧盟标准中对于PAAs限量的检测要求。在此基础上，研究发现除紫外杀菌对2,4-TDA和4,4'-MDA的迁移无显著影响外，巴氏杀菌、蒸、煮、高温灭菌均会促进PA/CPP蒸煮袋中2,4-TDA和4,4'-MDA向4%乙酸的迁移，迁移量随着迁移温度的升高显著增加(P＜0.05)。根据迁移结果可知，在对蒸煮袋包装的食品进行杀菌处理时，紫外和巴氏杀菌是相对安全的处理方式；另外，在对蒸煮袋包装的食品进行加热时，相比于煮，蒸是更为安全的一种加热方式。而在121 ℃高温灭菌15 min下，两种PA/CPP样品袋中4,4'-MDA 的迁移量分别达到2.733 μg/kg和3.113 μg/kg，均高于欧盟正在修订的对单个PAAs的迁移限量（0.002 mg/kg），具有潜在的食品安全风险。可见，当利用PA/CPP蒸煮袋包装食品时，不同热处理方式对胶黏剂中PAAs的迁移量及食品安全的影响值得重点关注。

关键词: 尼龙/聚丙烯(PA/CPP), 初级芳香胺(PAAs), 液相色谱-串联质谱法(LC-MS/MS), 食品模拟物, 迁移

Abstract: Composite materials are widely used in food packaging, and the primary aromatic amines (PAAs) that may be produced in the materials have received great attention. The technique of liquid chromatography-triple quadrupole tandem mass spectrometry (LC-MS/MS) was used to detect the migration of the two primary aromatic amines named 2,4-diaminotoluene (2,4-TDA) and 4,4′-diaminodiphenylmethane (4,4'-MDA) from polyamide/cast polypropylene(PA/CPP) retort pouch into the acid food simulant. In addition, different heat treatments and sterilization methods (pasteurization, steaming, boiling, high temperature sterilization, and ultraviolet sterilization) were compared for their effects on the migration efficient of these two substances. The results showed that the detection limits and limits of quantifications for the migration of 2,4-TDA and 4,4'-MDA were both lower than 0.02 μg/kg and 0.05 μg/kg respectively, which meet the requirements of European standard for the limit of primary aromatic amines (PAAs). The study found that pasteurization, steaming, boiling, and high temperature sterilization significantly affected the migration of 2,4-TDA and 4,4'-MDA from PA/CPP retort pouch into 4% acetic acid except for ultraviolet (UV) sterilization treatment. And the migration amount increases significantly with the increase of migration temperature (p<0.05). According to the migration results, UV sterilization and pasteurization are relatively safe methods for sterilization of food packaged in retort bags. In addition, when heating the food packaged in the retort pouch, steaming is a safer heating method than boiling. Under 121 ℃ high temperature sterilization conditions, within 15 minutes, the migration amount of 4,4'-MDA in the two PA/CPP sample bags with the highest reached 2.733 μg/kg and 3.113 μg/kg, which were higher than the EU's revision of the single PAAs migration limit(0.002 mg/kg). That could induce potential food safety risks. It can be seen that when PA/CPP retort pouch used as food package, the effects of the different heat treatment methods on the migration of PAAs from food composite packaging materials and food safety deserve further attention.

Key words: Polyamide/cast polypropylene (PA/CPP), Primary aromatic amines (PAAs), Liquid chromatography-tandem mass spectrometry(LC-MS/MS), Food simulants, Migration

中图分类号:

TS201.6

官铃淇蔡翔宇陈璐张勤军程娟余稳稳吕春秋吴玉杰胡长鹰. 聚酰胺/聚丙烯蒸煮袋中2,4-二氨基甲苯和4,4′-二氨基二苯甲烷向酸性食品模拟物的迁移分析[J]. 食品科学, 0, (): 0-0.

Guan LingQi Xiang-Yu CAI CHEN LU Qin-Jun ZHANG Hu Changying. Migration of 2,4-diaminotoluene and 4,4′-diaminodiphenylmethane from polyamide/cast polypropylene retort pouch into acid food simulant[J]. FOOD SCIENCE, 0, (): 0-0.

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