从超市选购15种微波适用塑料食品保鲜膜或袋作为样品,应用EN 1186-13-2002和GB/T 5009.156-2003两种标准方法中所述方法对样品在存放脂肪类食品时其组分迁移至食品中的总量做了测定。试验中用橄榄油和正己烷作为模拟食品,GB/T标准方法的检测结果表明:15种样品均属合格产品,而EN标准方法的检测结果表明在此15种样品中有4种属不合格,其合格率为73.3%。为探究两种方法所得结果存在差异的原因,采用红外光谱法(IR)、差示扫描量热法(DSC)及热失重法(TG) 3种测试方法对上述样品作进一步研究。结果发现不合格的样品中含填料较高。此外,EN标准方法中所采用的样品预处理条件与实际使用情况更为接近。

Fifteen kinds of plastic food freshness preservative film or bags for microwaving uses were taken as samples and the total amounts of migration of their components into fatty food during using were determined by the methods given in the standards of EN 1186-13-2002 and GB/T 5009.156-2003. Olive oil and n-hexane were taken as simulated food. As shown by the results, all the 15 samples were found to be qualified by the method of GB/T standard, while 4 of the 15 samples were found to be not up to standard by the method of EN standard, giving qualification rate of 73.3%. To find out the cause of difference of the testing results by the 2 methods, study of the samples by IR, DSC and TG was made, and it was shown that much impurities were found in the unqualified samples. Besides, the conditions for sample pretreatment given in the method of EN standard was found to be more close to the actual circumstances.