Method for removing plasticizer in liquid food

Inactive Publication Date: 2014-10-01
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are reports that excessive plasticizers have been detected in some liquors. There are two possible reasons: one is artificial addition, because the addition of plasticizers can make wines that are not old enough to look good, that is, increase the One kind of thickening agent can solidify the sugar in the counterfeit grain wine, resulting in the effect of sticking to the cup and hanging the cup; the other is specific migration, plastic wine barrel, plastic wine delivery pipe, latex pipe for wine pump in and out, plastic cloth for sealing wine tank, Finished wine plastic inner cover, finished wine plastic bag packaging, finished wine plastic bottle packaging, finished wine plastic barrel packaging, etc. can cause excessive plasticizers in liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Measure the content of dibutyl phthalate in the original liquor: the peak area of ​​dibutyl phthalate measured by GC-MS is 3322286, which can be obtained by substituting it into the above relational formula The concentration is 0.215ppm (mg / kg).

[0018] Using the trough adsorption separation method, 0.1g of activated carbon fiber is directly put into 80mL of original liquor, and stirred for 2h. The absorbed liquor was taken, and the peak area of ​​dibutyl phthalate in the adsorbed liquor was measured by GC-MS as 875965, and the concentration of dibutyl phthalate was obtained as 0.00791ppm (mg / kg). Then the removal rate reaches about 96%.

[0019] Using the column fixed bed adsorption separation method, the activated carbon fiber is packed in the column, and the liquid food containing the plasticizer flows through the adsorption column at a suitable flow rate. The flow rate of liquid food through the column can be determined according to the concentration of the plast...

Embodiment 2

[0021] Measure the content of dibutyl phthalate in the original liquor: the peak area of ​​dibutyl phthalate measured by GC-MS is 3322286, which can be obtained by substituting it into the above relational formula The concentration is 0.215ppm (mg / kg).

[0022] Using the trough adsorption separation method, that is, 0.3g of activated carbon for wine is directly put into 80mL of original liquor, and stirred for 2h. Take the white wine after adsorption, and measure the peak area of ​​dibutyl phthalate in the white wine after adsorption with a GC-MS instrument to be 767844. Within the allowed range of experimental error, it can be considered that the concentration of dibutyl phthalate is 0 ppm (mg / kg). Then the removal rate reaches about 100%.

[0023] Use the column fixed bed adsorption separation method, pack the wine with activated carbon into the column, and let the liquid food containing plasticizer flow through the adsorption column at a suitable flow rate. The flow rate...

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PUM

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Abstract

A method for processing liquid food containing a plasticizer relates to the technical field of food package. A columnar fixed bed adsorption separation method or a groove type adsorption separation method is adopted, and a carbon material is utilized as an adsorbent to adsorb the plasticizer in the liquid food. Simple preprocessing is conducted on the material, the obtained carbon material can adsorb and remove the harmful plasticizer in the liquid food efficiently and quickly, and the removing rate of the plasticizer in the liquid food can reach 100%. The method is simple in operation, conditions can be controlled easily, and industrialization can be achieved easily. The liquid food subjected to deep processing through the method can greatly reduce damage of the plasticizer to a human body, and the method has great significance on food processing and has wide application prospects in food processing.

Description

technical field [0001] The invention relates to the technical field of food packaging, in particular to a processing method for liquid food containing plasticizers. Background technique [0002] Plasticizers in the narrow sense mainly refer to phthalates, which are a general term for about thirty kinds of esters formed by phthalic acid. The chemical structure of phthalates (Phthalate Esters, PAEs) consists of a Rigid planar aromatics and two plastic non-linear aliphatic side chains, generally colorless oily low, is a colorless, odorless liquid, medium viscosity, low volatility, low water solubility, but easily soluble in most organic solvents, adding Afterwards, the particle molecules can be more evenly distributed, so it can increase the ductility, elasticity and softness. It is often used as a raw material for rubber tubes and cosmetics, and is very suitable for fresh food packaging. Adding it to the polymer that needs to be plasticized can increase the plasticity of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65D81/18B65D85/72
Inventor 刁国旺黄建祥张旺狄健
Owner YANGZHOU UNIV
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