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[目的]了解不同加热方式和包装材料对食品中酞酸酯类含量的影响。[方法]实验A的10种食品样品均购自某集体食堂,分别采用普通烤箱与电烤箱2种方式加热后放入预先准备的同种食品塑料袋中;实验B的5种食品样品均购于街边大排挡,分别以摊主提供的食品塑料袋包装(实验组)和未以塑料袋包装(对照组)。取样食品用天平准确称重后结合超声波振荡、有机溶剂回流提取及低温浓缩方法进行前处理,采用毛细管柱气相色谱-质谱联用的选择离子检测技术(GC-MS-SIM)对酞酸酯类含量进行检测。[结果]实验A的食品(除普通烤箱、电烤箱组的蛋塔和普通烤箱组的虾仁外)均检出酞酸二丁酯(DBP)(0.02～1.31μg/g);而酞酸二异辛酯(DEHP)仅在用电烤箱加热的虾仁制品中检出。2种方式加热的烤鸭、猪大排的DBP含量差异无统计学意义;普通烤箱加热的青菜、牛肉炒河粉较电烤箱加热的上述食品中DBP含量高(P<0.05或P<0.01);而电烤箱加热的其他食物较普通烤箱加热的食品中DBP含量高(P<0.05或P<0.01)。实验B的5种食品中,DBP未在对照组和实验组的糖糕中检出;油炸臭豆腐在实验组和对照组的DBP含量差异无统计学意义,其余3种食品在实验组中DBP含量较对照组高(P<0.01)。而DEHP未在实验组的麻辣烫、对照组和实验组的油条中检出,其余食品的DEHP含量在实验组中均较对照组高(P<0.01)。[结论]食品塑料包装袋中的增塑剂可通过直接接触逸散到食品中。
[Objective] To understand the influence of different heating methods and packaging materials on phthalate esters in food. [Method] The 10 kinds of food samples in Experiment A were purchased from a collective canteen, and were heated in two ways of ordinary oven and electric oven, respectively, and placed in the same kind of food bags prepared in advance. The five kinds of food samples purchased in Experiment B In the street food stalls, respectively, provided by the stalls of food plastic bag packaging (experimental group) and not in plastic bags (control group). The food samples were accurately weighed with a balance and then combined with ultrasonic oscillation, organic solvent reflux extraction and low temperature concentration. Pretreatment was carried out by GC-MS-SIM with capillary gas chromatography-mass spectrometry (GC-MS-SIM) Content test. [Result] Dibutyl phthalate (DBP) (0.02-1.31 μg / g) was detected in the food of experiment A (except the normal oven, the egg tower of the electric oven group and the shrimp of the normal oven group) Isooctyl ester (DEHP) was only detected in shrimp products heated in an electric oven. There was no significant difference in the DBP content of roasted ducks and piglets arranged in two ways. The contents of DBP in the vegetables and beef fried with ordinary oven heating were higher than those in the electric oven (P <0.05 or P <0.01). The other foods heated by the electric oven had higher DBP content (P <0.05 or P <0.01) than those heated by the normal oven. Among the five kinds of food in Experiment B, DBP was not detected in the control group and the experimental group. There was no significant difference in the DBP content of the fried stinky tofu in the experimental group and the control group. The other three kinds of food in the experimental group DBP content than the control group (P <0.01). However, DEHP was not detected in the dough in the experimental group, but in the control group and the experimental group. The DEHP content in the other foods was higher in the experimental group than in the control group (P <0.01). [Conclusion] Plasticizers in food plastic bags can escape to food through direct contact.