烹饪条件对硅氧烷低聚物从硅橡胶烘焙模具向食品模拟物迁移的影响。
Influence of cooking conditions on the migration of silicone oligomers from silicone rubber baking molds to food simulants.
机构信息
Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China.
Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, María de Luna 3, 50018 Zaragoza, Spain.
出版信息
Food Chem. 2021 Jun 15;347:128964. doi: 10.1016/j.foodchem.2020.128964. Epub 2021 Jan 5.
The stability, surface micromorphology, and volatile organic compounds (VOCs) of silicone rubber baking molds (SRBMs) were tested while using the molds under severe conditions: baking at 175 °C, microwaving at 800 W, and freezing at -18 °C. Moreover, migration tests of SRBMs to food simulants (isooctane, 95% ethanol, and Tenax®) at 70 °C for 2 h (accelerated conditions) were performed. The initial total VOCs concentration was 2.53% higher than that recommended by BfR Recommendations on Food Contact Materials. Therefore, the SRBM samples were considered as badly tempered materials, and 18 different types of silicone oligomers were identified during the migration tests. The following percentage of silicone oligomers with a molecular weight lower than 1000 Da in isooctane, 95% ethanol, and Tenax® were detected: 70.7%, 91.8%, and 97.2%, respectively. It has been proven that previous baking treatments effectively reduced the content of silicone oligomers migrating from SRBMs.
测试了在恶劣条件下使用硅橡胶烘焙模具（SRBM）时的稳定性、表面微观形貌和挥发性有机化合物（VOCs）：在 175°C 下烘烤、800W 下微波加热和-18°C 下冷冻。此外，还在 70°C 下对 SRBM 进行了 2 小时（加速条件）的迁移测试，模拟物为食品（异辛烷、95%乙醇和 Tenax®）。初始总 VOCs 浓度比 BfR 对食品接触材料的建议高 2.53%。因此，SRBM 样品被认为是回火不良的材料，在迁移测试中鉴定出了 18 种不同类型的硅氧烷低聚物。在异辛烷、95%乙醇和 Tenax®中，分子量低于 1000 Da 的硅氧烷低聚物的百分比分别为：70.7%、91.8%和 97.2%。已经证明，先前的烘烤处理有效地降低了从 SRBM 中迁移出的硅氧烷低聚物的含量。
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