Jickells S M, Gancedo P, Nerin C, Castle L, Gilbert J
Ministry of Agriculture, Fisheries and Food, Food Science Laboratory, Colney, Norwich, UK.
Food Addit Contam. 1993 Sep-Oct;10(5):567-73. doi: 10.1080/02652039309374179.
Migration of styrene from thermoset polyester cookware into foods has been studied during normal cooking applications and for the fatty food simulant olive oil under high temperature test conditions. The analysis of foods was by automated headspace gas chromatography/mass spectrometry (GC/MS) in the selected ion mode. Cyclohexane was added to the slurried foods to improve headspace partition and deuterated-styrene was the internal standard. To achieve adequate sensitivity with olive oil, styrene was extracted and concentrated by a steam distillation method and then determined by GC/MS. Styrene in foods cooked in thermoset polyester articles was in the range < 5 to 5 micrograms/kg and 5 to 30 micrograms/kg where the polyester contained 9 and 380 mg/kg residual monomer respectively. Testing for 2 h at 175 degrees C into olive oil resulted in significantly higher migration of styrene than seen for other foods, although there was a marked decrease in migration on repeat-use. Testing of the complete articles as sealed systems filled with olive oil led to higher migration than testing by total immersion of plaques. Of the test methods used with olive oil, testing as filled articles with no lidding gave migration results closest to (but generally higher than) those seen for real foods.
在正常烹饪过程中，以及在高温测试条件下，针对模拟脂肪类食品的橄榄油，研究了热固性聚酯炊具中苯乙烯向食品中的迁移情况。采用自动顶空气相色谱/质谱联用仪（GC/MS）的选择离子模式对食品进行分析。向制成浆状的食品中添加环己烷以改善顶空分配，氘代苯乙烯作为内标。为了在橄榄油测试中获得足够的灵敏度，采用水蒸气蒸馏法提取并浓缩苯乙烯，然后通过GC/MS进行测定。在热固性聚酯制品中烹饪的食品中，苯乙烯含量范围为<5至5微克/千克以及5至30微克/千克，其中聚酯中残留单体含量分别为9毫克/千克和380毫克/千克。在175摄氏度下对橄榄油进行2小时测试时，苯乙烯的迁移量明显高于其他食品，不过在重复使用时迁移量显著下降。对装满橄榄油的完整制品作为密封系统进行测试，其迁移量高于对平板进行完全浸没测试的结果。在用于橄榄油的测试方法中，对无盖的装满制品进行测试所得到的迁移结果最接近（但通常高于）实际食品中的迁移结果。
