In this study, 304 and 316 stainless steels were used as the research object to explore the migration behavior of nickel and lead in stainless steel under three common food processing conditions, namely 20, 40 and 70 ℃ constant temperature conditions, heating boiling and high-pressure steam sterilization severe conditions and combined conditions. Total immersion method and inductively coupled plasma mass spectrometry (ICP-MS) were used to monitor the change of heavy metal migration. The result showed that different working conditions had little effect on the variation trend of Pb migration. After the stainless-steel contacted with the food simulation solution, a small amount of Pb immediately migrated, and the migration almost did not change with time. The final migration amount of Pb was maintained at about 15 μg/L. The migration amount of Ni increased with time, and it was higher in 316 steel than that in 304 steel. Moreover, the migration amount and migration rate of Ni increased with the rising temperature in processing conditions. Due to the rapid increase of Ni migration during 30 min pretreatment under special conditions in the early stage, the migration rate slowed down in the late constant temperature and longtime migration under combined conditions, and the final migration amount was basically the same. In order to predict the migration of Ni in stainless steel, the experimental data were fitted and it was found that the migration law was consistent with the empirical formula of stripping kinetics during the process of constant temperature migration.
LU Lijing
,
DONG Yujie
,
XU Li
,
PAN Liao
,
LU Lixin
. Migration law of nickel and lead from food-contact stainless steel to food[J]. Food and Fermentation Industries, 2022
, 48(5)
: 150
-156
.
DOI: 10.13995/j.cnki.11-1802/ts.027833
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