以槟榔为原料的一次性食品接触制品（FCA）中生物碱含量的调查。

IF 2.3 3区农林科学 Q2 CHEMISTRY, APPLIED

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment Pub Date : 2025-04-01 Epub Date: 2025-02-28 DOI:10.1080/19440049.2025.2469271

J Brad Mangrum, Lowri DeJager, Tim Begley

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引用次数: 0

摘要

在这项工作中，我们开发了一种方法来研究四种生物碱的存在及其从一次性、可生物降解的槟榔衍生餐具中的迁移潜力。槟榔的种子，通常被称为槟榔，已知含有高浓度的四种生物碱：槟榔碱，guvacoline，槟榔碱和guvacine。这些生物碱在食品模拟物中的迁移是用单面迁移细胞测定的。结果表明，在模拟餐具使用条件的实验条件下，羧酸类生物碱、槟榔碱和guvacine优先迁移。

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Investigation into the presence of alkaloids in Areca catechu-based single-use food-contact articles (FCA).

In this work, we have developed a method to investigate the presence of four alkaloids and their migration potential from single-use, biodegradable Areca catechu-derived dinnerware. The seeds of Areca catechu palm, commonly referred to as the betel nut, are known to contain high concentrations of four alkaloids: arecoline, guvacoline, areciadine, and guvacine. Migration of these alkaloids into a food simulant was determined using a single-sided migration cell. The results indicate that carboxylic acid alkaloids, arecaidine, and guvacine, preferentially migrate under the experimental conditions which mimic the conditions of use for dinnerware.

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来源期刊

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

7.40

自引率

6.90%

发文量

136

审稿时长

3 months

期刊介绍： Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.