文章摘要
吕晋妤,陈淑祥,焦毅,胡晓青,帅松.山东长清木鱼石食品接触材料钙、铁、镁元素迁移研究[J].包装工程,2020,41(1):58-62.
LYU Jin-yu,CHEN Shu-xiang,JIAO Yi,HU Xiao-qing,SHUAI Song.Migration of Calcium, Iron and Magnesium in the Food Contact Material of the Mu Yu Stone in Changqing, Shandong Province[J].Packaging Engineering,2020,41(1):58-62.
山东长清木鱼石食品接触材料钙、铁、镁元素迁移研究
Migration of Calcium, Iron and Magnesium in the Food Contact Material of the Mu Yu Stone in Changqing, Shandong Province
投稿时间:2018-12-15  修订日期:2020-01-10
DOI:10.19554/j.cnki.1001-3563.2020.01.009
中文关键词: 木鱼石  食品接触材料  迁移
英文关键词: Mu Yu Stone  food contact materials  migration
基金项目:山东省重点科技计划(2017GSF220015)
作者单位
吕晋妤 1.齐鲁工业大学(山东省科学院) 材料科学与工程学院济南 250353 
陈淑祥 1.齐鲁工业大学(山东省科学院) 材料科学与工程学院济南 250353 
焦毅 2.国家包装产品质量监督检验中心济南 250100 
胡晓青 2.国家包装产品质量监督检验中心济南 250100 
帅松 1.齐鲁工业大学(山东省科学院) 材料科学与工程学院济南 250353 
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中文摘要:
      目的 通过研究木鱼石作为食品接触材料时,对食品中钙、铁、镁元素的迁移来证实木鱼石是否具有对人体有益的功效。方法 在全矿区采样,将木鱼石磨片,采用水性食品模拟液、酸性食品模拟液浸泡法,利用原子吸收光谱仪,对钙、铁、镁元素的迁移进行研究。结果 山东长清木鱼石中钙、铁、镁元素等3种主要元素在水性、酸性食品模拟液中均会发生不同程度的迁移。结论 山东长清木鱼石主要组成矿物为白云石,木鱼石在水性食品模拟液(蒸馏水)浸泡液以及酸性食品模拟液中都可以迁移出铁、钙、镁,其中酸性食品(体积分数为4%的乙酸)模拟液迁出的钙、铁、镁元素含量远高于水性食品。
英文摘要:
      The work aims to verify that the Mu Yu Stone has beneficial effect on human body by studying the migration of calcium, iron and magnesium elements in food, with Mu Yu Stone as the food contact material. Samples were taken from the whole mining area, the Mu Yu Stone was ground into pieces, and the water-based and acidic food-simulating solvents were soaked. The migration of calcium, iron and magnesium elements was studied by atomic absorption spectrometer. The three main elements (i.e. calcium, iron and magnesium) in Changqing Mu Yu Stone in Shandong Province had different degrees of migration in water-based and acidic food-simulating solvents. Dolomite is the main constituent mineral of Changqing Mu Yu Stone in Shandong Province. Iron, calcium and magnesium can migrate from both the water-based food-simulating solvent (distilled water) soaking solution and acidic food-simulating solvent. The content of calcium, iron and magnesium in acidic food-simulating solvents (4% (volume fraction) acetic acid) is much higher than that in water-based food.
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