Antimony Assessment in PET Bottles for Soft Drink

The aim of this work was to develop a method for the determination of antimony (Sb) in polyethylene terephthalate (PET) bottles and to evaluate its migration into soft drink and simulant. In this context, a new procedure for PET sample preparation, using a high pressure asher (HPA), is presented for the determination of Sb by inductively coupled plasma optical emission spectrometry (ICP-OES). The concentration of Sb in PET bottles ranged between 272 and 650 mg kg^?1. The migration of Sb into soft drink after 180 days at 35 °C was below the LOQ, 20 μg L^?1. The specific migration of Sb from the bottle into simulant 3% of acetic acid after the contact per 10 days at 40 °C was less than the LOQ, 23.5 μg L^?1. The results showed that all packaging evaluated contained Sb, but the maximum permissible migration value for Sb, 40 μg L^?1, established by Anvisa and EU, was never exceeded.     

我国对聚酯瓶的需求不断增长

<正> 随着中国人民生产水平的不断提高,饮料市场扩展非常迅速。与国外一样,饮料产品的包装越来越多的采用PET(聚对苯二甲酸乙二醇酯)。根据1995年在中国进行的一次市场调查,中国市场中的饮料种类和食用油的消耗量及增长率,以及聚酯及其它包装材料所占的比例可归纳如下:     

世界软饮料发展动向

介绍世界软饮料市场、生产情况 ,主要产品的发展趋势、世界贸易量和消费水平 ,还介绍世界饮料新产品发展的特点。     

PET瓶在啤酒行业应用趋势及分析

作者通过PET瓶与玻璃瓶各项性能的对比．认为PET瓶目前推广虽仍有阻力．但其未来前景十分看好。PET瓶的安全性是其最大的竞争亮点，随着中国聚酯产能的提升，届时会相应降低PET瓶的制造成本；国内PET瓶生产企业规模的扩大和技术实力的增强，定会在提高PET瓶性能的同时，降低产品成本和价格，PET瓶难以循环使用的难题也会得到解决。     

响应面优化汽化过氧化氢杀灭PET瓶内表面枯草芽孢杆菌工艺

研究汽化过氧化氢对聚对苯二甲酸乙二醇酯(Polyethylene Terephthalate,PET)瓶坯内表面上枯草芽孢杆菌的杀菌效果。采用单因素试验结合Box-Behnken中心试验设计原理,对过氧化氢溶液流量、灭菌时间和灭菌温度3种灭菌工艺条件进行了响应面优化分析。汽化过氧化氢杀灭PET瓶内表面枯草芽孢杆菌的最佳工艺条件为:过氧化氢溶液流量14 mL/min,灭菌时间9s,灭菌温度120℃,在此条件下汽化过氧化氢对枯草芽孢杆菌的杀菌对数值可达5.40 log。为汽化过氧化氢灭菌的工业化应用提供理论依据。     

高效液相色谱法同时测定饮料中5种人工合成着色剂

采用高效液相色谱法同时测定饮料中５种常用人工合成着色剂;柠檬黄、笕菜红、靛蓝、胭脂红、日落黄。样品经聚酰胺吸地处理,Ｃ１８柱,甲醇：ＫＨ２ＰＯ４（２３：７７）,ＰＨ５．０作流动相,流速１０．０ｍＬｍｉｎ＾－１洗脱,分析检测使用波长分段法（０～３ｍｉｎ;γ２００ｎｍ,３～５ｍｉｎ,λ２１０ｎｍ,５ｍｉｎ以后;γ２４０ｎｍ）代替以往使用的梯度洗脱,节省时间,操作程序大大简化。线性范围：０～１００ｕｇ．     

对PET瓶中酸性乳饮料稳定性影响因素的研究

研究不同原料和稳定剂对PET(Polyethylene terephthalate)瓶中酸性乳饮料稳定性的影响。通过正交试验及相关仪器分析发现乳清蛋白粉及瓜尔豆胶对产品稳定性影响最大。选择合适的稳定剂配比对产品的稳定性至关重要,稳定剂配比正交实验得出最优方案。该方案产品黏度为22 cp,产品稳定性测试及观察结果最好,流变学曲线反应正常。     

我国食品接触塑料包装制品再生利用的法律规制：以PET饮料瓶为例

回收塑料用于食品包装制品是未来的发展趋势,我国目前对此尚无明确的法律规定。推动我国食品接触塑料包装制品再生利用的法律规制,以食品安全为中心,兼顾环境保护、循环经济与绿色消费,在保障食品接触材料对食品安全性的基础上,既能促进食品包装再生利用产业发展,又能推动废弃塑料治理与环境保护,实现食品安全前提下的资源循环利用与消费升级。本文从我国法律规制的发展概况出发,在论述法律规制的必要性与可行性、对域外经验借鉴的基础上,提出确认回收塑料的法律地位、制定再生聚对苯二甲酸乙二醇酯材料的食品安全国家标准、完善食品接触再生塑料包装的市场准入、构建再生利用社会共治格局的完善路径。     

Flavor Release from a Banana Soft Drink Complex Model System: Evaluation of the Efficiency of Different Adsorbents for Trapping the Released Volatiles During Storage

The main objective of the present study was to evaluate the release of aroma compounds from a banana soft drink complex model system in comparison with their release from simple model systems, each contains individual food ingredients. The effect of different food ingredients (sweeteners and thickeners at different concentrations), used in formulation of the soft drinks, on flavor release from simple model systems containing banana flavor was evaluated separately. The optimum release of isoamyl acetate (the most potent odorant of banana aroma) was observed at a concentration of 10% of each investigated sweetener (sucrose, glucose, and corn syrup). Pectin and xanthane showed the highest release at a concentration of 2.5 and 0.8% w/w, respectively. The level of each ingredient that showed the optimum release of isoamyl acetate was selected and used in formulation of a banana soft drink complex model system. The released volatiles were trapped by tenax and activated carbon. The gas chromatographic-mass spectrometric analysis revealed a gradual decrease (p < 0.05) in the volatile compounds release from the complex banana soft drink model system during storage for 90 days. However, the total content of the volatiles adsorbed by activated carbon trap was higher than that trapped by tenax. The percentage of isoamyl acetate to total volatiles (isoamyl acetate/total volatiles %) was calculated for each sample during storage. A distinct linear correlation was found between the calculated values and storage time (r = 0.97 and 0.92 for volatiles trapped by tenax and activated carbon, respectively). Sample stored for 60 days showed the highest value. These findings confirmed the results of aroma sensory evaluation.     

Phthalates in Beverages and Plastic Bottles: Sample Preparation and Determination

Several compounds of the phthalate family are widely applied as additives for polymers as polyvinyl chloride (PVC) and polyethylene terephthalate (PET). These compounds are not part of the polymer chains, and therefore, they can be released easily from products and migrate into beverages that come into direct contact causing environmental and human health impacts. Because of this, certain phthalates (PAEs) have been identified as priority pollutants by the European Union (EU), US Environmental Protection Agency (EPA) and other international organizations. Due to that the concentration of these compounds in beverages is found at very low level, a pretreatment step prior to their analysis is necessary; thus, several sample preparation methods have been described, such as liquid–liquid extraction (LLE), solid-phase extraction (SPE), solid-phase microextraction (SPME), and liquid-phase microextraction (LPME). Chromatographic techniques such as gas chromatography (GC) coupled to mass spectrometry (MS) or liquid chromatography (LC) with UV detector, diode array detector (DAD), and MS have been used to analyze PAEs. Additionally, non-chromatographic techniques such as electrochemical sensors and immunoassay-based techniques have been described for PAE analysis in beverages. This review provides an overview of the different analytical techniques for PAE quantification in beverages and their plastic containers, focused in the last 10 years published works, covering the sample preparation and determination, as well as the legislation and the evaluation of main factors that could promote the migration of these plasticizers from polymers into beverages.     

防止藕汁褐变工艺的研究

利用生产工艺和化学药物来控制藕汁饮料褐变,如减少蔗塘用量,选用白花莲藕品种、采用榨汁法工艺使汁渣迅速分离、添加柠檬酸等都有明显效果。     

碳酸饮料含气量不足的解决办法

本文从增加气液有效传质面积着手，认为提高吸收速炫，有利于产品达到或接近平衡含气量，进而提高碳酸饮料的含气量。为此文中提出了一咱新型气液传质元件。     

At What Temperatures Do Consumers Like to Drink Coffee?: Mixing Methods

Three hundred consumers were required to mix a hot and a cooler coffee together until it was at a desired temperature for drinking. They added creamer and sweetener to taste. In a 2nd experiment, 108 consumers performed the same experiment with black coffee only, but repeated it using different coffee strengths. In all experiments, the chosen mean preferred temperature for drinking was around 60 °C (140 °F). Black coffee drinkers chose a slightly higher mean temperature than drinkers with added creamer, and they also chose a slightly lower mean temperature when the flavor was stronger. In all cases, consumers tended to choose, on average, temperatures for drinking coffee that were above the oral pain threshold and the burn damage threshold.     

无定形碳处理等离子工艺

100年前啤酒由外国传入中国后,中国由不谙啤酒生产技术发展至现在成为全球第二大啤酒生产国,预计21世纪,中国将跃居为全球第一大啤酒生产王国;此外,由于市场竞争激烈,啤酒酿造商必须改良现有的生产配方和技术,共同努力,在市场上争一席之地,为中国成为全球第一大啤酒生产王国奠定良好的基础,为此,编者组织这个啤酒专辑,以馈企业和读者。     

即饮咖啡饮料中国市场分析与预测

<正> 一、市场现状咖啡饮料通常意义上从形态分为两大类,固体粉状的咖啡和液态的即饮包装咖啡(铁罐、纸盒、玻璃瓶)。本文将侧重分析液态的即饮咖啡饮料。2003年以前的中国内地即饮咖啡饮料市场处于启蒙阶段。1998年全国内地即饮咖啡销售量只有15000吨,这个数字对于一个十几亿人口的市场来说,几乎为零。但是近年来,中国饮料市场日趋多元化,细