Research and application of degradation of the hot

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Research and application of degradation of food packaging pollutants

2 phthalates (PAEs)

phthalates, also known as phthalates, English Name: phthalic acid

ester, referred to as PAEs. PAEs is widely used as plasticizer and softener of plastics, especially polyvinyl chloride (PVC), accounting for about 80% of the consumption of plasticizers. PAEs is also widely used as a carrier of insect repellents and pesticides, an additive for cosmetics, synthetic rubber, lubricants, etc., and an additive for plastics and foil printing inks. These compounds range from dimethyl phthalate (DMP) to tridecyl esters. The hydrolysis and photolysis rates of PAEs are very slow, and they are difficult to degrade pollutants. They have "three causes" effect and belong to environmental endocrine disruptors, which have been listed as priority pollutants by the U.S. Environmental Protection Agency (EPA) and China

phthalic acid esters enter human body mainly through food and water packaged in plastic containers. According to the report, the content of DEHP in silicone rubber products for food packaging is 60 ~ 5830mg/g, and DBP is 60 ~ 80 mg/g. The concentration of total phthalate in high-fat foods (meat products, salmon slices, milk, cheese, margarine or salad oil) is about 0.3 ~ 2.4 mg/kg

in 2001, Japan investigated 16 kinds of glass, plastic and metal packaged baby foods on the market, and found that the DBP content in 7 samples was 1.2 ~ 9.140mg/sample, and the DEHP content in 15 samples was 1.3 ~ 18mg/sample. Based on this calculation, the daily intake of DBP and DEHP for each infant was 1/2500 and 1/(90 ~ 300) of TDI value respectively. In addition, food operators grasping sushi while it is hot with gloved hands will also speed up the migration of plasticizer in the gloves. The investigation found that there is DEHP (40mg/kg/day) in sushi up to the daily allowable intake

the investigation found that there was no obvious pollution in the collection, transportation and packaging of milk, and the total phthalate content in raw milk was 0.12 ~ 0.28 mg/kg During cheese processing, DEHP is concentrated to 1.93 mg/kg, while DEHP in low-fat milk products is ≤ 0.01 ~ 0.07 mg/kg. It shows that phthalic acid esters are more comprehensive pollutants, which come not only from raw materials, but also from the processing process [3]

freeze drying of foods containing phthalate esters can reduce DEHP by 21.1% - 41.3%, barbecue by 26.1% - 52.5%, cooking by 11.6% - 33.1%, and frying by 10.6% - 43.5%; It is found that DEHP can be removed with water. In addition, during microwave heating, the pollutants with lower boiling point will evaporate, and those with higher boiling point are easy to enter food

3 di (2-ethylhexyl) adipate (DEHA)

di (2-ethylhexyl) adipate, English Name: di-2- (ethylhexyl) adipate, referred to as DEHA. As a commonly used plasticizer in plastics, it has the advantages of improving the softness and cold resistance of plastics, enhancing light stability, improving processing performance and so on. It is widely used in a variety of plastic products. Food grade plastics contain 28.3% DEHA plasticizer. Experiments have shown that DEHA can cause cancer in animals. 3. Close the oil return valve; DEHA in food comes from food packaging materials. It is a general trend to replace steel with aluminum alloy materials. Surveys in France, Germany and New Zealand show that the TDI value has not been exceeded at present

similar substances include di isononyl adipate (Dina), especially the highest content in PVC packaged fish sauce, fried meatballs and Shaomai [4]. The content of cheese is high, up to 90.6 mg/100 g, with an average of 28.1 mg/100 g. according to the calculation, every 100g cheese intake reaches 56% of the TDI value

when wrapping minced meat with PVC and p[vdc/vc] films containing dioctyl adipate (DOA) and Acetyltributyl citrate (ATBC) plasticizers and microwave heating, it was found that its migration was related to heating time, fat content of minced meat and the original concentration of plasticizer in the film. After heating for 4min, the migration amounts of DOA and ATBC were 14.62 mg/dm2 and 0.62 mg/dm2, respectively, which could not be detected in the control group (without these materials, which are suitable for limited contact (within 24 hours) with body fluid or tissue wrapped with film)

(to be continued)

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