a Department of Food Preservation , Institute of Chemical Technology , Prague , Czech Republic.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2013;30(11):1963-75. doi: 10.1080/19440049.2013.825818. Epub 2013 Aug 27.
Epoxidised soybean oil (ESBO) is widely used as a plasticiser and stabiliser mainly in food contact materials on the base of polyvinylchloride (PVC), especially in the gaskets of jar lids. PVC gaskets containing 10-37% of ESBO were prepared by the baking of PVC plastisols at various process temperatures (180-240°C) in the laboratory. ESBO migration into olive oil and 3% acetic acid was studied at various temperatures (4°C, 25°C, 40°C and 60°C) during a storage time up to 12 months. ESBO released into food simulants was transmethylated, derivatised and analysed by gas chromatography-mass spectrometry (GC/MS). The effect of food processing, i.e. pasteurisation (80°C and 100°C) and sterilisation (125°C) on ESBO migration was also evaluated. The results were critically assessed with respect to the test conditions of specific migration in accordance with the current European Union legislation (Regulation (EU) No. 10/2011). The levels of ESBO migration found confirmed that the test conditions (i.e. 40°C or 60°C, 10 days) representing contact in the worst foreseeable use scenario seem to be insufficient for the simulation of ESBO migration during long-term storage and thus do not provide satisfactory objective results.
环氧大豆油 (ESBO) 作为增塑剂和稳定剂广泛应用于聚氯乙烯 (PVC) 为基材的食品接触材料，特别是在罐盖垫圈中。通过在实验室中在各种工艺温度（180-240°C）下烘焙 PVC 增塑溶胶，制备了含有 10-37% ESBO 的 PVC 垫圈。在长达 12 个月的储存时间内，研究了 ESBO 在不同温度（4°C、25°C、40°C 和 60°C）下向橄榄油和 3%乙酸中的迁移情况。将释放到食品模拟物中的 ESBO 进行转甲基化、衍生化，并通过气相色谱-质谱联用仪 (GC/MS) 进行分析。还评估了食品加工（巴氏消毒 80°C 和 100°C 以及灭菌 125°C）对 ESBO 迁移的影响。根据当前欧盟法规（(EU) No. 10/2011）中关于特定迁移的测试条件，对结果进行了严格评估。迁移的 ESBO 水平证实，测试条件（即 40°C 或 60°C，10 天）代表在最可预见的使用情况下的接触，似乎不足以模拟长期储存期间 ESBO 的迁移，因此无法提供令人满意的客观结果。
