为了解淀粉基材料在食品中的迁移情况,以市售一次性淀粉基餐勺为研究对象,测定了一次性淀粉基餐勺在不同食品模拟物中的总迁移量,并分析不同温度对淀粉基餐勺在4%(体积分数)乙酸和10%(体积分数)乙醇2种食品模拟物中总迁移的影响以及利用扫描电子显微镜、红外光谱和体积排阻色谱对淀粉基餐勺和蒸发残渣进行表征分析。结果表明,淀粉基餐勺在水性和酸性食品模拟物的总迁移量显著大于油性食品模拟物;温度的提高会引起淀粉破裂和脱落从而导致总迁移增大;餐勺中淀粉分子大小和直链支链淀粉比例的不同是引起总迁移量显著性差异的重要原因。淀粉基餐勺不适合在高温条件下与水性食品和酸性食品接触,淀粉的破裂和脱落可能导致更多有意和非有意添加物进入食品模拟物(或食品)从而造成的安全隐患仍需关注。
Aiming to evaluate the safeness of starch-based spoons, the overall migration from starch-based spoons to different food simulants was determined. Results showed that the overall migration of spoons in water-based and in acidic food simulants was both significantly higher than that in oily food simulants. It was also found that with increased utilization temperature, the overall migration of starch-based spoons in 4% acetic acid and in 10% ethanol food simulants both increased. As observed by SEM, FTIR and by size- exclusion chromatography, it is likely that the gelatinization of starch, resulting from high temperature, is important in increasing the overall migration to food simulants, which is largely determined by the variation of starch molecular sizes and amylose/amylopectin ratio. Overall, the current study points out that starch-based spoons are not suitable for contacting with water-based and acid food under high temperature and more attention should be paid to reduce the safety risks of starch-based spoons.
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