Release of cinnamaldehyde from three types of polypropylene films to fatty food stimulant
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摘要: 本文采用超声波萃取和气相色谱-质谱联用技术,建立聚丙烯活性包装膜中肉桂醛的检测方法,研究在不同温度（5、20、40℃）和不同肉桂醛添加量（1%、3%、6%）条件下,三种聚丙烯活性包装膜中肉桂醛向脂肪类食品模拟物释放的规律。研究结果表明:温度越高,嵌段共聚聚丙烯膜（PP-B）和无规共聚聚丙烯膜（PP-R）中肉桂醛释放率越大,释放达到平衡的时间越短,均聚聚丙烯膜（PP-H）中肉桂醛释放率在5、20℃时相差不大,但到40℃时有明显提高;肉桂醛添加量对肉桂醛释放率的影响在5℃时较明显（肉桂醛释放率随着肉桂醛添加量的增加而减小）,但随着温度的上升这种影响减弱;三种聚丙烯膜中PP-R的肉桂醛释放率最大,可见用PP-R做聚丙烯活性包装膜更有利于肉桂醛的释放。
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关键词:
- 气相色谱-质谱联用技术 /
- 聚丙烯 /
- 肉桂醛 /
- 释放
Abstract: Ultrasonic extraction and gas chromatography- mass spectrometry were employed to establish a detection method of cinnamaldehyde in polypropylene( PP) film. Under different temperatures( 5,20,40 ℃) and different concentrations of cinnamaldehyde( 1%,3%,6%) added in PP,the release profiles of cinnamaldehyde from three types of PP to fatty food stimulants were studied. It was found that the higher release temperature,the higher cinnamaldehyde's release rate and the short time to achieve release equilibrium of PP- B and PP- R. It showed no significant difference of cinnamaldehyde 's release rates in PP- H films between 5 ℃ and 20 ℃.However,the highest release rate was obtained at 40 ℃. Under the equilibrium,a higher concentration of cinnamaldehyde gave rise to a lower release rate at 5 ℃. However,this effect was weakened as the temperature increased. Moreover,under the same temperature,the release rate of cinnamaldehyde in the PP- R films is highest,followed by that in PP- B,the release rate of cinnamaldehyde in PP- H was lowest. Therefore,it can be predicted that the PP- R is a good candidate as masterbatch of polypropylene films to release cinnamaldehyde.-
Keywords:
- gas chromatography-mass spectrometry /
- polypropylene /
- cinnamaldehyde /
- release
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