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.
SUN Binqing
,
LU Lixin
. Study on adsorption and diffusion parameters of flavor substances in polyethylene[J]. Food and Fermentation Industries, 2019
, 45(22)
: 27
-31
.
DOI: 10.13995/j.cnki.11-1802/ts.022081
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