Barkby C T, Lawson G
School of Applied Sciences, De Montfort University, Leicester, UK.
Food Addit Contam. 1993 Sep-Oct;10(5):541-53. doi: 10.1080/02652039309374177.
Ultra-violet spectrophotometry (UV), high performance liquid chromatography (HPLC) and liquid chromatography coupled to mass spectroscopy (LC-MS) were used to identify and quantify oligomers extracted with boiling water from two different nylon 6 films used in boil-in-bag food packaging. The results indicated the loss of up to 1.5% of the original nylon film weight, into the boiling water, as caprolactam and cyclic oligomers up to the nonamer. Extraction time, thickness and type of film used, were found to be parameters which affected the levels of these migrants. These results will be relevant to situations in which food is cooked in the water used to heat the pouch contents.
采用紫外分光光度法（UV）、高效液相色谱法（HPLC）和液相色谱-质谱联用（LC-MS）对用于水煮袋食品包装的两种不同尼龙6薄膜经沸水萃取的低聚物进行鉴定和定量分析。结果表明，原尼龙薄膜重量损失高达1.5%进入沸水中，损失物为己内酰胺和九聚体以下的环状低聚物。发现萃取时间、薄膜厚度和薄膜类型是影响这些迁移物含量的参数。这些结果将与在用于加热袋内食品的水中烹饪食品的情况相关。
