Kang Jeong-Hun, Kito Kazunori, Kondo Fusao
Department of Veterinary Public Health, Faculty of Agriculture, Miyazaki University, Kibanadai-Nishi, Gakuen, Miyazaki-shi 889-2192, Japan.
J Food Prot. 2003 Aug;66(8):1444-7. doi: 10.4315/0362-028x-66.8.1444.
The objective of this study was to determine whether there is a relationship between bisphenol A (BPA) migration from metal cans and container contents (glucose, sodium chloride, and vegetable oil), heating time, and/or temperature. Cans containing 5 to 20% glucose solution, 1 to 10% sodium chloride solution, and vegetable oils (corn, olive, and soybean oil) were heated at 121 degrees C for 30 min. Water samples were heated at 105 degrees C for 30 min and at 121 degrees C for 15, 30, and 60 min, respectively. In the test involving water samples, it was found that temperature's effect on BPA migration from cans can be more extensive than that of heating time. When cans were heated at 121 degrees C, the presence of 1 to 10% sodium chloride or vegetable oils greatly increased the migration of BPA from the cans. Moreover, the presence of 5 to 20% glucose in cans heated to 121 degrees C resulted in increased BPA migration relative to that for water controls.
本研究的目的是确定金属罐中双酚A（BPA）的迁移与容器内容物（葡萄糖、氯化钠和植物油）、加热时间和/或温度之间是否存在关联。装有5%至20%葡萄糖溶液、1%至10%氯化钠溶液和植物油（玉米油、橄榄油和大豆油）的罐子在121摄氏度下加热30分钟。水样分别在105摄氏度下加热30分钟以及在121摄氏度下加热15、30和60分钟。在涉及水样的测试中，发现温度对罐中BPA迁移的影响可能比加热时间的影响更大。当罐子在121摄氏度下加热时，1%至10%的氯化钠或植物油的存在会大大增加罐中BPA的迁移。此外，加热至121摄氏度的罐子中5%至20%葡萄糖的存在导致相对于水对照而言BPA迁移增加。
