仿真饰品中邻苯二甲酸酯类增塑剂的含量测定和迁移风险考察

建立了仿真饰品中14种邻苯二甲酸酯类增塑剂的含量和迁移量测定的气相色谱-质谱(GC-MS)检测方法。考察了微波萃取、超声波萃取、快速溶剂萃取和索氏提取4种前处理方法对增塑剂含量测定的影响。在模拟人体温度及汗液环境下,考察了0～168 h内塑料仿真饰品中邻苯二甲酸二丁酯(DBP)、邻苯二甲酸二(2-乙基己基)酯(DEHP)和邻苯二甲酸二辛酯(DOP)3种增塑剂的迁移风险。结果表明微波萃取法的提取效率优于其余3种方法。所建立方法的定量限为5 mg/kg (邻苯二甲酸二异壬酯(DINP)、邻苯二甲酸二异癸酯(DIDP)为25 mg/kg),在0.1～50 mg/L(DINP、DIDP在0.5～250 mg/L)范围内,线性相关系数在0.99以上,在3个添加水平下的回收率在90.95%与98.67%之间。在模拟条件下,DEHP的迁移风险较高,浸泡72 h后约有0.75%溶出,而DBP和DOP的溶出风险较低。该法的灵敏度高、回收率高、选择性好,能满足实际工作的要求。     

加速溶剂萃取-液相色谱-串联质谱法测定玩具中6种邻苯二甲酸酯增塑剂

建立了加速溶剂萃取-液相色谱-串联质谱法测定玩具中邻苯二甲酸二丁酯(DBP)、邻苯二甲酸丁苄酯(BBP)、邻苯二甲酸二(2-乙基)己酯(DEHP)、邻苯二甲酸二正辛酯(DNOP)、邻苯二甲酸二异壬酯(DINP)和邻苯二甲酸二异癸酯(DIDP)6种邻苯二甲酸酯类增塑剂的分析方法。采用加速溶剂萃取方式提取样品中6种增塑剂,二氯甲烷作溶剂,外标法定量,LC-MS/MS分析时间12 min。玩具中DBP、BBP、DEHP、DNOP、DINP和DIDP平均加标回收率92.7%～101.4%;平均相对标准偏差为3.3%～4.1%;检出限分别为50、10、40、40、90和100μg/kg。方法已经应用于玩具材料中上述6种增塑剂的测定。     

气相色谱-质谱法测定玩具中邻苯二甲酸酯类增塑剂

采用二氯甲烷作为萃取溶剂,超声提取塑料玩具和毛绒玩具中的6种增塑剂,提出了邻苯二甲酸二正丁酯(DBP)、邻苯二甲酸(2-乙基己基)酯(DEHP)、邻苯二甲酸二异壬酯(DINP)、邻苯二甲酸丁苄酯(BBP)、邻苯二甲酸二正辛酯(DNOP)和邻苯二甲酸二异癸酯(DIDP)等6种增塑剂的气相色谱-质谱分析方法。在选定的试验条件下,BBP、DBP、DEHP和DNOP可以完全分离,通过比较保留时间、色谱图和峰面积(m/z 149),可实现以上4种物质的定性和定量分析。而DIDP和DINP的峰重叠,需通过选择m/z293,307质谱峰进行定量分析。结果表明方法能够有效地检测出玩具中邻苯二甲酸酯类增塑剂的含量。     

气相色谱-质谱法测定橡皮擦中五种邻苯二甲酸酯增塑剂含量

本文建立了一种橡皮擦中5种邻苯二甲酸酯增塑剂的气相色谱-质谱检测方法。采用乙酸乙酯加热搅拌的方法提取目标物,选择离子模式检测,外标法定量。优化的前处理和测定条件下,5种目标物的平均回收率为81.18%~117.92%,相对标准偏差在1.14%~5.57%之间。通过该方法对国内市场上8种橡皮擦样品进行检测,结果5种样品检出邻苯二甲酸二(2-乙基)己酯,含量超过0.1%。     

气相色谱-质谱法快速测定食品塑料包装材料中的邻苯二甲酸二(2-乙基己)酯

建立了气相色谱–质谱法检测食品塑料包装材料中邻苯二甲酸二(2-乙基己)酯含量的分析方法。比较了水浴振荡提取法、超声提取法、索氏提取法和微波辅助萃取法对测定结果的影响。实验结果表明,在微波辅助萃取条件下,样品中邻苯二甲酸二(2-乙基己)酯的检出限为0.02 mg/kg,测定结果的相对标准偏差为1.58%～1.74%(n=5),加标回收率为89.0%～98.4%。该方法具有操作快速简便、精密度好、检出限低和准确度高等优点,适用于食品塑料包装材料中邻苯二甲酸二(2-乙基己)酯含量的测定。     

气相色谱法同时测定聚氯乙烯中的八种增塑剂

邻苯二甲酸酯作为增塑剂和耐寒剂已广泛应用于塑料制品中,但其致癌性也日益引起人们的关注。因此对增塑剂含量的分析和研究十分必要。本文用气相色谱法(GC)对聚氯乙烯(PVC)材料中的邻苯二甲酸二甲酯(DMP)、邻苯二甲酸二乙酯(DEP)、邻苯二甲酸二丁酯(DBP)、邻苯二甲酸苄丁酯(BBP)、邻苯二甲酸双(2-乙基己)酯(DEHP)、邻苯二甲酸二异壬酯(DINP)、邻苯二甲酸二正辛酯(DNOP)、邻苯二甲酸二异癸酯(DIDP)等8种邻苯二甲酸酯的残留量进行了测定。方法简便、快速、灵敏。     

微波条件下双酚A向食品模拟物的迁移研究

采用气相色谱-质谱联用法研究了微波条件对食品接触材料中双酚A在水、乙酸（3%,体积分数）、乙醇（10%,体积分数）、橄榄油4种食品模拟物中迁移行为的影响。在微波加热下,食品快速升温并能将热量传递给外部包装,从而加速包装材料中双酚A向食品的迁移。研究了不同微波温度、时间和功率下双酚A在4种食品模拟物中的迁移规律,结果表明：微波对双酚A迁移有显著影响,迁移量随着微波温度、时间和功率的增加而增加。在相同加热温度和时间条件下,微波加热方式中双酚A在4种食品模拟物种的迁移量均高于水浴加热。     

淮安市不同水体中邻苯二甲酸酯的固相萃取-超高效液相色谱-串联质谱法测定及其污染特征研究

建立一种固相萃取(SPE)富集,超高效液相色谱-串联质谱法(UHPLC-MS/MS)检测水中6种痕量邻苯二甲酸酯类化合物[PAEs,包括邻苯二甲酸二(4-甲基-2-戊基)酯(BMPP)、邻苯二甲酸二己酯(DHXP)、邻苯二甲酸二环己酯(DCHP)、邻苯二甲酸二(2-丁氧基)乙酯(DBEP)、邻苯二甲酸二(2-乙基)己酯...     

固相萃取/高效液相色谱-串联质谱法测定罗非鱼中9种邻苯二甲酸酯

建立了罗非鱼中邻苯二甲酸二(2-甲氧基)乙酯(DMEP)、邻苯二甲酸二乙酯(DEP)、邻苯二甲酸丁基苄基酯(BBP)、邻苯二甲酸二(2-丁氧基)乙酯(DBEP)、邻苯二甲酸二戊酯(DPP)、邻苯二甲酸二(4-甲基-2-戊基)酯(BMPP)、邻苯二甲酸二己酯(DHXP)、邻苯二甲酸二(2-乙基)己酯(DEHP)、邻苯二甲酸二正辛酯(DNOP)共9种邻苯二甲酸酯(PAEs)的高效液相色谱-串联质谱测定方法。样品经乙酸乙酯提取后,经LC-Si固相萃取柱净化,以甲醇和甲酸-乙酸铵缓冲溶液为流动相,梯度洗脱,采用HPLC-MS/MS电喷雾正离子(ESI+)电离,多反应监测(MRM)模式检测,基质匹配外标法定量。9种PAEs在1.0～200.0μg.L-1范围内均具有良好的线性关系,相关系数不低于0.991 8,平均加标回收率为75%～107%,批内、批间相对标准偏差分别在1.9%～11.8%和3.6%～13.1%之间。该方法具有简单、快速、灵敏度高和定性准确等优点,满足残留分析的要求。     

牛奶中酞酸酯污染物的气相色谱质谱-联用测定

建立了气相色谱.质谱法(GC-MS)测定市售牛奶中4种酞酸酯(邻苯二甲酸二乙酯(DEP)、邻苯二甲酸二异丁基酯(DiBP)、邻苯二甲酸二丁基酯(DBP),邻苯二甲酸二(2-乙基己基)酯(DEHP))的方法.样品采用乙酸乙酯直接萃取,C18小柱净化,过0.45μm滤膜,直接注入GC-Ms进行分析.保留时间定性,外标法定量.4种酞酸酯的回收率为77.9%～109.07%;精密度(RSD)为1.72%～6.18%;检测限在0.15～60 ng之间.     

Determination of adipate plasticizers in poly(vinyl chloride) by microwave-assisted extraction

A new method based on the application of microwave radiation to the extraction of adipate plasticizers from poly(vinyl chloride) PVC plastics is described. The experimental conditions for microwave-assisted extraction (i.e. extracting solvent, temperature, time and microwave power) were evaluated in terms of recovery. The optimisation was carried out with pastes of PVC plastified with di-2-ethylhexyl adipate, and extracts were measured by gas chromatography with flame ionization detection. Six different adipate plasticizers were studied, and microwave-assisted extraction was compared with supercritical fluid extraction for the extraction of adipates and phthalates from PVC matrices. It has been observed that the microwave-assisted extraction parameters evaluated are tightly interconnected. It has been shown that the efficiency of microwave-assisted extraction depends on the kind of solvent, the temperature achieved and the heating time. Moreover, the final temperature reached depends on the microwave power, the number of vessels and the irradiation time. On the other hand, microwave-assisted extraction provides higher recovery values than supercritical fluid extraction for both phthalate and adipate plasticizers.     

Determination of the oxidative stability of olive oil,using focused-microwave energy to accelerate the oxidation process

A new method is proposed for rapid monitoring of the oxidative stability of virgin olive oil. Samples were irradiated with microwave energy to accelerate the oxidation process and photometric monitoring was performed at 232 and 270 nm. Conditions such as microwave irradiation power, number of irradiation cycles, and irradiation time were optimized by means of multivariate screening that showed that irradiation power is the most significant condition in the oil oxidation process. Twelve samples of extra virgin olive oil of different oxidative stability—between 19 and 130 h calculated from the induction time of the Rancimat method, usual for analysis of olive oil in routine laboratories—were analyzed by the proposed microwave-assisted method, and a decrease in the induction time between 60 and 68% was obtained. The results obtained showed that correlation between the proposed method and the Rancimat method was excellent. The correlation coefficients were 0.9953 and 0.9963 for monitoring at 232 and 270 nm, respectively.     

Using a Natural Surfactant for Synthesize of NiO and CuO Nanostructures via Simple and Fast Microwave Approach

NiO and CuO nanostructures were synthesized successfully via simple and fast microwave approach. Olive oil was chose as surfactant for stabilizing nanostructures. Different parameters such as microwave time and power and olive oil concentration were investigated on product size and morphology. The products were characterized with X-ray diffraction pattern, scanning electron microscopy, transmission electron microscopy and energy dispersive spectrometry analysis.     

气相色谱-质谱法测定聚氯乙烯包装材料和食品模拟物中的46种增塑剂

建立了46种增塑剂在聚氯乙烯(PVC)食品包装材料中的含量及其在水、3%乙酸、10%乙醇和橄榄油4种食品模拟物中迁移量的气相色谱-质谱(GC-MS)测定方法。食品包装材料、水质模拟物和橄榄油中增塑剂分别采用溶解-沉淀法、正己烷液-液萃取和凝胶渗透色谱(GPC)法提取。采用GC-MS法,在选择离子监测模式(SIM)下对46种增塑剂进行定性,采用外标法进行定量测定。各种增塑剂在0.1～2.0 mg/L质量浓度范围内呈线性,相关系数为0.9910～0.9999,各组分检出限均在0.005～0.05 mg/kg之间。在2种食品模拟物中,3个浓度添加水平下46种增塑剂的加标回收率在69.51%～107.21%之间,精密度(RSD, n=6)为3.53%～18.95%。该方法可满足PVC食品接触制品及4种不同性质的食品模拟物中多种类增塑剂的快速筛查和准确定性、定量测定要求。     

The migration of plasticizers into petroleum oils

The importance of the migration of plasticizers, and the basic differences due to types of contact, are analysed. The migration of phthalate plasticizers from plasticized PVC to several petroleum oils was studied quantitatively by a method based on labelled plasticizers and measurements of the radioactivity of the medium. The results are compared with those obtained by methods of radioactivity and weight loss; differences are discussed. In most cases, the migration of plasticizer is accompanied by diffusion of oil into the polymer. The effects of the following factors on the migration process were examined: (a) the nature of petroleum oil; (b) the nature of the phthalate plasticizer; (c) the amount of plasticizer; (d) the plasticization process; (e) the temperature; and (f) the time.     

Chemometric assessment of thermal oxidation of some edible oils

The effect of microwave heating was studied in six varieties of edible oil. Variations in physicochemical properties were observed and compared with the data obtained by hot plate heating. Fourier-transform infrared spectra of the oils showed substantial variations after both types of heating in the region of hydrogen’s stretching (C–H) vibration, region of double bond’s stretching (C=O), and fingerprint region. The visible spectra of mustard and olive oil showed the reduction in carotenoid, flavonoid, and chlorophyll pigments after heating. The oil samples were discriminated as saturated, monounsaturated, and polyunsaturated fats using chemometric techniques on physical and spectroscopic measurements.     

Microwave-assisted asymmetric organocatalysis. A probe for nonthermal microwave effects and the concept of simultaneous cooling

A series of five known asymmetric organocatalytic reactions was re-evaluated at elevated temperatures applying both microwave dielectric heating and conventional thermal heating in order to probe the existence of specific or nonthermal microwave effects. All transformations were conducted in a dedicated reactor setup that allowed accurate internal reaction temperature measurements using fiber-optic probes. In addition, the concept of simultaneous external cooling while irradiating with microwave power was also applied in all of the studied cases. This method allows a higher level of microwave power to be administered to the reaction mixture and, therefore, enhances any potential microwave effects while continuously removing heat. For all of the five studied (S)-proline-catalyzed asymmetric Mannich- and aldol-type reactions, the observed rate enhancements were a consequence of the increased temperatures attained by microwave dielectric heating and were not related to the presence of the microwave field. In all cases, in contrast to previous literature reports, the results obtained either with microwave irradiation or with microwave irradiation with simultaneous cooling could be reproduced by conventional heating at the same reaction temperature and time in an oil bath. No evidence for specific or nonthermal microwave effects was obtained.     

顶空气相色谱-质谱测定橄榄调和油中橄榄油含量

建立了测定橄榄调和油中橄榄油含量的顶空气相色谱-质谱分析方法。对样品量、加热温度、加热时间、进样量、进样模式、色谱柱进行了优化。通过化学计量学方法发现了橄榄油的特征化合物。取1.0 g样品放置于20 m L顶空瓶中,在180℃加热振摇2 700 s,取1.0 m L顶空气体进样,通过HP-88色谱柱分离和质谱检测。结果表明,方法的线性范围为0~100%(橄榄油含量),线性相关系数(r2)大于0.995,检出限为1.26%~2.13%,模拟橄榄调和油中橄榄油含量测定的偏差为-0.65%~1.02%,相对偏差为-1.3%~6.8%,相对标准偏差为1.18%~4.26%(n=6)。该方法不使用任何溶剂,操作简单、快速、环保,灵敏度和准确度高,适用于橄榄调和油中橄榄油含量的测定。     

Migration Study of Polypropylene (PP) Oil Blends in Food Simulants

Migration study in aqueous and olive oil food simulants was carried out on PP and its blend with oil mixture. It was found that after 10 days at 44 °C PP with oil content up to 0.83% had overall migration into olive oil less than 10 mg/dm². However, under high temperature migration test (at 110–138 C for 4 hours), the overall migration into olive oil was large for both the virgin PP and all its blends. The overall migration in water, 10% ethanol, and 3% acetic acid was smaller than those in olive oil under both migration test conditions. DSC and density measurement showed that addition of oil in PP led to smaller spherulite size and increased degree of crystallinity in the pure PP part. Small decrease in tensile strength in the oil blends was also observed but there was no significant change in tensile strength after migration test.