该文研究了不同储存温度下D-柠檬烯、月桂烯、己酸乙酯、2-壬酮、芳樟醇5种风味物质在聚乙烯薄膜中吸附扩散的重要参数——分配系数和扩散系数。吸附扩散实验采用双面薄膜浸泡法,并利用顶空固相微萃取和气相色谱质谱联用法对薄膜中风味物质的吸附量进行定量分析。结果表明,在不同温度下,同一风味物质在包装薄膜/食品模拟液中的分配系数较为接近;在同一温度下,D-柠檬烯的分配系数均最大,芳樟醇除4 ℃外均最小。除D-柠檬烯外,包装存储温度越高,风味物质在LDPE薄膜中扩散系数越大;对扩散系数对数值与T-1的线性拟合,表明风味物质的扩散系数与温度关系基本符合Arrhennius方程关系。总之,食品储存和加工的温度是食品风味物质在食品和塑料包装中的分配系数和扩散系数的重要影响因素。
The partition coefficients (KP,F) and diffusion coefficients (D) of D-limonene, myrcene, ethyl hexanoate, 2-nonanone and linalool in polyethylene film at different storage temperatures were studied. Double-sided film immersion method was adopted for the adsorption and diffusion experiment. Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometer (GC-MS) were used to quantitatively analyze the amount of flavor substances adsorbed by the film. The results showed that at the different temperatures, the partition coefficients of the same flavor substance from food simulant solution into packaging film were similar. However, at the same temperature, the partition coefficients of D-limonene were the highest, and those of linalool were the smallest except 4 ℃. In addition to D-limonene, high storage temperature (T) contributed to high diffusion coefficient of flavor substances in low density polyethylene (LDPE) film. The linear fitting result between ln D and T-1 showed that the relationship between the diffusion coefficient and temperature of flavor substances basically conformed to Arrhennius equation. In conclusion, the temperature of food storage and processing affects the partition coefficients and diffusion coefficients of food flavor substances in food and plastic packaging.
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