文章摘要
胡毅,莫春茹,余稳稳,胡长鹰.甘蔗浆餐盒在不同工况下释放产生的微颗粒分析[J].包装工程,2023,44(5):130-138.
HU Yi,MO Chun-ru,YU Wen-wen,HU Chang-ying.Microparticles Released from Sugarcane Pulp Lunchbox under Different Working Conditions[J].Packaging Engineering,2023,44(5):130-138.
甘蔗浆餐盒在不同工况下释放产生的微颗粒分析
Microparticles Released from Sugarcane Pulp Lunchbox under Different Working Conditions
  
DOI:10.19554/j.cnki.1001-3563.2023.05.017
中文关键词: 甘蔗浆餐盒  微颗粒  工况  迁移实验
英文关键词: sugarcane pulp lunchbox  microparticle  working conditions  migration test
基金项目:广州市基础与应用基础研究项目(202102020309);广东省重点领域研发计划(2019B020212002);“十三五”国家重点研发计划重点专项(2018YFC1603205)
作者单位
胡毅 暨南大学 包装工程学院广东省普通高校产品包装与物流重点实验室广东 珠海 519000 
莫春茹 暨南大学 理工学院食品科学与工程系广州 510000 
余稳稳 暨南大学 理工学院食品科学与工程系广州 510000 
胡长鹰 暨南大学 包装工程学院广东省普通高校产品包装与物流重点实验室广东 珠海 519000
暨南大学 理工学院食品科学与工程系广州 510000 
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中文摘要:
      目的 研究植物基一次性甘蔗浆(Sugarcane Pulp,SCP)餐盒在经历高温高湿、摇晃、冷冻和微波等工况后产生的微颗粒的粒径、浓度和形貌,为SCP餐盒的生产和规范使用等提供一定的参考。方法 根据购买的15种商用SCP餐盒在水中的总迁移情况进行聚类分析,并利用激光衍射粒度分布仪测定不同组别的餐盒在经历不同工况后,模拟与食品接触的过程中释放产生的微颗粒的粒径,利用扫描电子显微镜(SEM)对产生的微颗粒数量浓度和形貌进行测定。结果 大部分SCP餐盒在70 ℃的水中2 h的总迁移量超过10 mg/dm2,经历不同工况后的产生的微颗粒的粒径主要集中在0~500 μm,平均粒径主要分布在(12.19±0.45)~(123.90±28.80)μm。SEM结果显示,微颗粒大多呈纤维状和球状,可能是从餐盒的表面直接脱落产生的。此外,模拟外卖配送的摇晃工况促进了微颗粒的脱落,且样品经过270 d的高温高湿处理后表现出显著的促进作用(P<0.05)。结论 SCP餐盒在水中脱落的微颗粒的平均粒径和浓度表现出了一定的差异,且模拟外卖配送的摇晃工况会促进餐盒表面微颗粒的脱落,从而随饮食摄入进入人体。这类微颗粒对有机污染物和金属离子具有一定的吸附作用,从而表现出一定的毒性,因此,一方面,应进一步对微颗粒的毒性进行研究,另一方面,应改进和规范SCP餐盒的生产和使用,减少微颗粒或其他污染物的产生。
英文摘要:
      The work aims to study the size, concentration, and morphological structure of microparticles released from sugarcane pulp (SCP) lunchbox under different conditions including high temperature and humidity, shaking, freezing and microwave, so as to provide some references for the production and normative use of SCP lunchbox. According to the overall migration value of microparticles released by 15 kinds of commercial SCP lunchboxes in water, cluster analysis was carried out, and the size of microparticles released by different groups of lunchboxes was measured by laser diffraction particle size distribution analyzer after different working conditions during the simulated process of contact with food. The concentration and morphological structure of the released microparticles were determined by scanning electron microscope (SEM). The overall migration value of microparticles of most SCP lunchboxes in water (70 ℃ for 2 h) exceeded 10 mg/dm2, and the average size was mainly distributed between (12.19 ± 0.45) ~ (123.90 ± 28.80) μm. The size of the released microparticles after different working conditions was mainly in the range of 0 ~ 500 μm and most of microparticles were fibrous and spherical, and might be produced by shedding from the surface of the lunchboxes. The shaking conditions simulating the take-out delivery process promoted the shedding of microparticles, and showed a significant promoting effect after 270 days of high temperature and high humidity treatments (P<0.05). The average size and the concentration of SCP lunchbox microparticles shedding in water show specific differences, and the shaking condition simulating the take-out delivery can promote the microparticles to shed from the lunchbox surface and enter the human body with dietary intake. The microparticles have certain adsorption effects on organic pollutants and metal ions, thus showing specific toxicity. Therefore, on the one hand, the toxicity of microparticles should be further studied. On the other hand, the production and normative use of SCP lunchboxes should be improved and standardized.
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