摘要
本文采用超声波萃取和气相色谱-质谱联用技术,建立聚丙烯活性包装膜中肉桂醛的检测方法,研究在不同温度(5、20、40℃)和不同肉桂醛添加量(1%、3%、6%)条件下,三种聚丙烯活性包装膜中肉桂醛向脂肪类食品模拟物释放的规律。研究结果表明:温度越高,嵌段共聚聚丙烯膜(PP-B)和无规共聚聚丙烯膜(PP-R)中肉桂醛释放率越大,释放达到平衡的时间越短,均聚聚丙烯膜(PP-H)中肉桂醛释放率在5、20℃时相差不大,但到40℃时有明显提高;肉桂醛添加量对肉桂醛释放率的影响在5℃时较明显(肉桂醛释放率随着肉桂醛添加量的增加而减小),但随着温度的上升这种影响减弱;三种聚丙烯膜中PP-R的肉桂醛释放率最大,可见用PP-R做聚丙烯活性包装膜更有利于肉桂醛的释放。
Ultrasonic extraction and gas chromatography-mass spectrometry were employed to establish a detection method of cinnamaldehyde in polypropylene （PP） film. Under different temperatures （5,20,40℃ ） and different concentrations of cinnamaldehyde （ 1%, 3%, 6% ） added in PP, the release profiles of cinnamaldehyde from three types of PP to fatty food stimulants were studied.It was found that the higher release temperature,the higher cinnamaldehyde＇ s release rate and the short time to achieve release equilibrium of PP- B and PP- R. It showed no significant difference of cinnamaldehyde＇ s release rates in PP-H films between 5 ℃ and 20 ℃. However,the highest release rate was obtained at 40 ℃. Under the equilibrium, a higher concentration of cinnamaldehyde gave rise to a lower release rate at 5 ℃. However, this effect was weakened as the temperature increased. Moreover, under the same temperature, the release rate of cinnamaldehyde in the PP-R films is highest,followed by that in PP-B, the release rate of cinnamaldehyde in PP-H was lowest.Therefore, it can be predicted that the PP-R is a good candidate as masterbatch of polypropylene films to release cinnamaldehyde.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第7期263-267,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(21277061)
关键词
气相色谱-质谱联用技术
聚丙烯
肉桂醛
释放
gas chromatography- mass spectrometry
polypropylene
cinnamaldehyde
release
