Bieber W D, Figge K, Koch J
Food Addit Contam. 1985 Apr-Jun;2(2):113-24. doi: 10.1080/02652038509373533.
The migration of an addictive (phenolic antioxidant) from different types of plastic food packaging materials (low density polyethylene [LDPE], high density polyethylene [HDPE], polypropylene [PP], acrylonitrile-butadiene-styrene [ABS] and high-impact polystyrene [SB]) into low-calorie (reduced fat) foodstuffs has been determined under normal storage conditions, and shown in most cases to be equivalent to migration into normal foodstuffs. Certain exceptions are discussed and related to the fat-release properties of the particular foodstuffs. Additive transfer into low-calorie products, as well as into emulsions of fat and water, has been compared with that into aqueous acetic acid and test fat HB 307 under normal storage conditions and after 10 days at 40 degrees C. The transfer of antioxidant from plastics was found to decrease in the order LDPE, HDPE, PP, SB and ABS. Migration was found to be higher into pure fat and margarine than into mayonnaise. When comparing absorption from different emulsions of fat and water, the ranking for plastics was the same as the above with LDPE having a greater absorption than HDPE, except that ABS and PP had absorptions of the same order whilst it was significantly higher for SB. The type of emulsion was, however, found to have a greater influence on migration of the antioxidant from the polymer than on the fat absorption from the emulsion. The results are discussed in relation to earlier work and also with respect to the classification of foodstuffs.
已测定了一种成瘾性（酚类抗氧化剂）在正常储存条件下从不同类型的塑料食品包装材料（低密度聚乙烯[LDPE]、高密度聚乙烯[HDPE]、聚丙烯[PP]、丙烯腈-丁二烯-苯乙烯[ABS]和高抗冲聚苯乙烯[SB]）迁移到低热量（减脂）食品中的情况，并且在大多数情况下表明其迁移情况与迁移到普通食品中的情况相当。文中讨论了某些例外情况，并将其与特定食品的脂肪释放特性相关联。在正常储存条件下以及在40摄氏度下存放10天后，已将添加剂向低热量产品以及向脂肪和水的乳液中的转移情况与向乙酸水溶液和测试脂肪HB 307中的转移情况进行了比较。发现抗氧化剂从塑料中的转移量按LDPE、HDPE、PP、SB和ABS的顺序递减。发现迁移到纯脂肪和人造黄油中的量高于迁移到蛋黄酱中的量。在比较从不同脂肪和水的乳液中的吸收情况时，塑料的排序与上述相同，LDPE的吸收量大于HDPE，只是ABS和PP的吸收量处于同一水平，而SB的吸收量明显更高。然而，发现乳液类型对聚合物中抗氧化剂迁移的影响比对乳液中脂肪吸收的影响更大。结合早期研究工作以及食品分类对结果进行了讨论。
