钱荣敬,赵金尧,文明,刘红梅,谭细生.食品接触用纸中高锰酸钾消耗量指标的适用性[J].包装工程,2021,42(1):96-101.
QIAN Rong-jing,ZHAO Jin-yao,WEN Ming,LIU Hong-mei,TAN Xi-sheng.Applicability of Consumption Indicators for Potassium Permanganate in Food-contact Paper[J].Packaging Engineering,2021,42(1):96-101. |
| 食品接触用纸中高锰酸钾消耗量指标的适用性 |
| Applicability of Consumption Indicators for Potassium Permanganate in Food-contact Paper |
| 投稿时间：2020-06-16 |
| DOI：10.19554/j.cnki.1001-3563.2021.01.013 |
| 中文关键词: 高锰酸钾 消耗量 食品接触用纸 食品安全 标准 |
| 英文关键词: potassium permanganate consumption food contact paper food safety standards |
| 基金项目:湖南省市场监管局科技计划(2019KJJH08) |
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| 中文摘要: |
| 目的 分析高锰酸钾消耗量指标在食品接触用纸及纸制品中的适用性，为企业生产和行业监管提供客观依据。方法 纵观国内外食品接触材料及产品标准状况，结合食品接触用纸及纸制品中高锰酸钾消耗量检测存在的现实问题，分析食品接触用纸及纸制品中高锰酸钾消耗量的来源，展望未来科研工作和标准化工作的趋势。结果 我国标准对食品接触用纸及纸制品的高锰酸钾消耗量限定较为严苛;测试方法中浸泡液的取样量、加热温度的控制、加入草酸的时机会不同程度地影响测试结果;纸张中的木质素、半纤维素、淀粉等天然成分对高酸酸钾消耗量的贡献率较高。结论 根据GB 31604.2—2016可进一步规范操作步骤，如加热温度的控制、加入草酸的时机、取样量或稀释操作等，以减少实验误差、降低误判风险;应根据纸制品中各组分对高锰酸钾消耗量的贡献率，进一步评估高锰酸钾消耗量指标的适用性，以及与食品安全风险的关联性。 |
| 英文摘要: |
| The work aims to provide objective basis for industry production and supervision via analyzing the applicability of consumption indicators for potassium permanganate in food-contact paper and paper products. Through reviewing the status of domestic and foreign standards on food-contact materials and product, combining with the practical problems in the detection of potassium permanganate consumption in food-contact paper and paper products, the sources of potassium permanganate consumption in food-contact paper and paper products were analyzed. The future trends of scientific research and standardization work were prospected. It was found that the consumption limit of potassium permanganate in food-contact paper and paper products was strict in China. The sampling amount of soaking solution, the control of heating temperature and the opportunity of oxalic acid addition in the test method affected the test results. The contribution rate of lignin, hemicellulose, starch and other natural components to potassium acid consumption was high. The standard GB 31604.2—2016 can further standardize the operation steps, such as the control of heating temperature, the timing of oxalic acid addition, sample volume or dilution operation, etc., to reduce the experimental error and misjudgment risk. The applicability of potassium permanganate consumption index and its correlation with food safety risk should be further evaluated according to the contribution rate of each component in paper products to potassium permanganate consumption. |
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