CAJ | 학술논문

目的：研究尼龙餐厨具在酸性食品模拟物中蒸发残渣的迁移行为。方法在一定的时间和温度条件下,采用全浸没法将样品于4%乙酸模拟物中浸泡提取,浸泡结束后将4%乙酸浸泡液蒸干恒重后称重,计算蒸发残渣量。结果浸泡温度越高,4%乙酸蒸发残渣量越大,浸泡时间越长,4%乙酸蒸发残渣量也越大。结论在酸性食品模拟物中,蒸发残渣随温度的升高和接触时间的延长而增加,从而对于消费者的健康造成潜在的危害。
목적：연구니룡찬주구재산성식품모의물중증발잔사적천이행위。방법재일정적시간화온도조건하,채용전침몰법장양품우4%을산모의물중침포제취,침포결속후장4%을산침포액증간항중후칭중,계산증발잔사량。결과침포온도월고,4%을산증발잔사량월대,침포시간월장,4%을산증발잔사량야월대。결론재산성식품모의물중,증발잔사수온도적승고화접촉시간적연장이증가,종이대우소비자적건강조성잠재적위해。
Objective Tostudy the migration of evaporation residue in 4% (v/v) acetic acid food stimulant under different use conditions of nylon plastic.Methods The sample was extracted in 4% acetic acid with the method of total immersion under different time and temperature conditions. After extraction, 4% acetic acid were dried out, and then calculating the evaporation residue.Results The evaporation residue increased with the temperature increasing, and also increased with the soak time.Conclusion In acidic food stimulant, the evaporation residue increases with the contact temperature and time. So the nylon product when contacting in the high temperature or for the long time may cause potential harm to consumers' health.