密胺餐具样品用4种食品模拟物,包括水、乙醇(10+90)溶液、30 g·L-1乙酸溶液和橄榄油,浸泡后采用高效液相色谱法测定其中三聚氰胺单体的迁移量。考察了浸泡温度、浸泡时间、浸泡次数和微波加热功率等参数对三聚氰胺单体迁移量的影响。试验结果表明:在4种食品模拟物中,三聚氰胺单体的测定下限均为0.025 mg·L-1。在相同的浸泡时间、浸泡温度条件下,密胺餐具中三聚氰胺单体的迁移量在30 g·L-1乙酸溶液、乙醇(10+90)溶液、水及橄榄油中,依次减少,其中在乙醇(10+90)溶液中和在水中的迁移量差异不大。在4种食品模拟物中,三聚氰胺单体的迁移量均随着浸泡时间的延长、浸泡温度和微波加热功率的升高而增大;随浸泡次数(n≥3)的增多,浸出量明显递减。

The sample of melaminoplastic tableware was soaked with 4 kinds of food simulacrums, including distilled water, alcohol (10+90), 30 g·L-1 acetic acid and oliver oil, and melamine monomer in the solution obtained was determined by HPLC. Conditions of temperature, time, number of times of soaking and microwave power were studied. It was found that the value of lower limit of determination of monomer melamine was same to be 0.025 mg·L-1. Under the condition of same time and temperature of soaking, the amount of monomer melamine migrated decreased sequentially as soaked separately in 30 g·L-1 acetic acid, alcohol (10+90), distilled water and olive oil; however, the difference of amount of melamine monomer migrated between distilled water and alcohol (10+90) was not obvious. The amount of melamine monomer migrated increased with increase of soaking time, soaking temperature and microwave power. Furthermore, the amount of melamine monomer migrated from the tablewares in each soaking, decreased obviously with the increase of number of times of soaking (n≥3).