添加奇亚面粉和竹纤维的酸奶贮存期间邻苯二甲酸酯含量的研究

Q3 Agricultural and Biological Sciences

Potravinarstvo Pub Date : 2018-09-25 DOI:10.5219/968

M. Jandlová, Lubomír Lampíř, A. Jarošová, R. Pytel, Š. Nedomová, Sylvie Ondrušíková, V. Kumbár

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引用次数: 0

摘要

邻苯二甲酸酯是增塑剂，它们可以从塑料中自由迁移到周围环境中。它们对健康有负面影响。欧洲立法对邻苯二甲酸酯设定了具体的迁移限制。在我们的研究中，我们处理了两种邻苯二甲酸酯，邻苯二甲酸二丁酯(DBP)和邻苯二甲酸二(2-乙基己基)酯(DEHP)。研究了四种类型的酸奶贮存对邻苯二甲酸酯浓度的影响。酸奶含有1%奇亚粉、5%奇亚粉、1%竹纤维和5%竹纤维。酸奶被储存在塑料杯中，其中含有两种被检测的邻苯二甲酸酯。分别在贮存1周、2周和原始原料中测定邻苯二甲酸酯的含量。并测定了酸奶的pH值。pH值与邻苯二甲酸盐浓度相关:DBP的相关系数为-0.0265,DEHP的相关系数为0.3075。DEHP的平均浓度随着时间的推移而下降，而DBP在添加1%奇亚面粉的酸奶中下降，而在其他情况下则增加。酸奶中DBP的平均浓度高于DEHP的平均浓度。同类型酸奶依赖样本的样本均值与t检验比较，第1周DBP或DEHP浓度与第2周DBP或DEHP浓度比较，平均值一致。可以注意到，从杯子到酸奶，DEHP浓度没有增加，这可能是由于杯子的浓度低于DBP浓度。四种酸奶中有三种的DBP浓度升高。酸奶中pH值的测定差异不显著。显然，在我们的例子中，对邻苯二甲酸酯迁移的更大影响将是不同的酸奶稠度而不是ph。检查食物密度对邻苯二甲酸酯迁移的影响是适当的。同样，研究不同pH值的同一种食物对邻苯二甲酸酯迁移的影响也是合适的。

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Phthalic acid esters content in yoghurt with chia flour and bamboo fiber during storage time

Phthalic acid esters are plasticizers, they can migrate freely from plastic to their surroundings. They have negative health effects. European legislation sets specific migration limits for phthalic acid esters. In our study, we deal with two esters of phthalic acid, dibutylphtalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP). It was studied the effect of storage of four types of yoghurt on the concentration of phthalic acid esters. Yoghurts contained 1% chia flour, 5% chia flour, 1% bamboo fiber and 5% bamboo fiber. Yoghurts were stored in plastic cups, which contained both examined phthalic acid esters. Esters of phthalic acid were determined after 1 week of storage then after 2 weeks of storage and in the original raw material. Furthermore, the pH of the yoghurt was determined. The pH values ”‹”‹were correlated with phthalate concentrations: the correlation coefficient for DBP with a pH of -0.0265 and for DEHP with a pH of 0.3075. Mean concentrations of DEHP decreased over time, while DBP decreased for yoghurt with 1% chia flour, while in other cases they increased. The mean DBP concentrations in yoghurt were higher than the average concentrations of DEHP. Comparing the mean sample values ”‹”‹with t-test for dependent samples for yoghurt of the same type, when comparing the DBP or DEHP concentration in week 1 with the DBP or DEHP concentration at week 2, the mean values ”‹”‹were consistent. It can be noted that there was no increase in DEHP concentrations from cups to yoghurts, which was probably due to a lower concentration in cups than the DBP concentration. DBP concentrations increased in 3 of the 4 types of yoghurt. The determined pH in yoghurts did not differ significantly. Apparently a greater effect on the migration of phthalic acid esters will have in our case a different yoghurt consistency than pH. It would be appropriate to examine the effect of food density on the migration of phthalic acid esters. Likewise, it would be appropriate to examine the effect of pH but in the same food with different pH on the migration of phthalic acid esters.

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来源期刊

Potravinarstvo Agricultural and Biological Sciences-Food Science

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

12 weeks

期刊介绍： Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.