肉类罐头食品中双酚A二缩水甘油醚及其衍生物的迁移

本实验应用高效液相色谱-电喷雾串联质谱法分析检测肉类罐头食品中双酚A二缩水甘油醚(BADGE)及其衍生物的残留，重点研究了肉类罐头中的内容物、存储时间(6个月、9个月、12个月)以及存储温度(4、20、100℃)对双酚A二缩水甘油醚(BADGE)及其衍生物的迁移量的影响，单因素方差分析(One-way ANOVA)检验实验结果表明，不同内容物罐头中从内壁涂层迁移至样品的BADGE及其衍生物存在显著性差异(p<0.05)，Student-Newman-Keuls法检验表明存储12个月后目标化合物的迁移量与6个月、9个月存在显著性差异，存储温度为4、20℃时化合物迁移量没有显著差异，但是罐头加热到100℃后目标化合物迁移量是最大的。

Migration of Bisphenol A Diglycidyl Ether and Its Derivatives into Canned Meat and Fish

A comprehensive analytical method based on high liquid chromatography-electrospray ionization tandem mass spectrometry with positive ionization mode was applied for measuring bisphenol A diglycidyl ether (BADGE) and its derivatives in canned meat and fish. Effects of contents in cans, storage time (6, 9 or 12 months) and temperature (4 ℃, 20 ℃ or 100 ℃) on migration of BADGE and its derivatives from varnish to canned contents were investigated. One-way analysis of variance (ANOVA) showed that there are significant differences among different canned contents (p ＜0.05). Student-Newman-Keuls analysis indicated that levels of BADGE and its derivatives at 12 months are significantly higher than those at 6 and 9 months. There are no significant differences between 4 ℃and 20 ℃, but when the cans are heated to 100 ℃, the levels of BADGE and its derivatives migration is the highest.