聚苯乙烯杯和容器：苯乙烯迁移。

Polystyrene cups and containers: styrene migration.

作者信息

Tawfik M S, Huyghebaert A

机构信息

Department of Food Technology and Nutrition, Faculty of Agriculture and Applied Biological Sciences, Ghent, Belgium.

出版信息

Food Addit Contam. 1998 Jul;15(5):592-9. doi: 10.1080/02652039809374686.

DOI:10.1080/02652039809374686

PMID:9829045

Abstract

The level of styrene migration from polystyrene cups was monitored in different food systems including: water, milk (0.5, 1.55 and 3.6% fat), cold beverages (apple juice, orange juice, carbonated water, cola, beer and chocolate drink), hot beverages (tea, coffee, chocolate and soup (0.0, 0.5, 1, 2, and 3.6% fat), take away foods (yogurt, jelly, pudding and ice-cream), as well as aqueous food simulants (3% acetic acid, 15, 50, and 100% ethanol) and olive oil. Styrene migration was found to be strongly dependent upon the fat content and storage temperature. Drinking water gave migration values considerably lower than all of the fatty foods. Ethanol at 15% showed a migration level equivalent to milk or soup containing 3.6% fat. Maximum observed migration for cold or hot beverages and take-away foods was 0.025% of the total styrene in the cup. Food simulants were responsible for higher migration (0.37% in 100% ethanol). A total of 60 food samples (yogurt, rice with milk, fromage, biogardes, and cheese) packed in polystyrene containers were collected from retail markets in Belgium, Germany, and the Netherlands. The level of styrene detected in the foods was always fat dependent.

摘要

对聚苯乙烯杯中的苯乙烯迁移水平在不同食品体系中进行了监测，这些食品体系包括：水、牛奶（脂肪含量分别为0.5%、1.55%和3.6%）、冷饮（苹果汁、橙汁、苏打水、可乐、啤酒和巧克力饮料）、热饮（茶、咖啡、巧克力和汤（脂肪含量分别为0.0%、0.5%、1%、2%和3.6%）、外卖食品（酸奶、果冻、布丁和冰淇淋），以及水性食品模拟物（3%乙酸、15%、50%和100%乙醇）和橄榄油。发现苯乙烯迁移强烈依赖于脂肪含量和储存温度。饮用水中的迁移值明显低于所有高脂肪食品。15%乙醇中的迁移水平与脂肪含量为3.6%的牛奶或汤相当。冷饮或热饮以及外卖食品中观察到的最大迁移量为杯中总苯乙烯的0.025%。食品模拟物导致更高的迁移量（100%乙醇中为0.37%）。从比利时、德国和荷兰的零售市场收集了60个用聚苯乙烯容器包装的食品样本（酸奶、牛奶米饭、干酪、生物奶酪和奶酪）。食品中检测到的苯乙烯水平始终依赖于脂肪含量。