Determination of Volatile Odorous Substances in Food Contact Paper by Gas Chromatography－Mass Spectrometry with Static Headspace and Their Contribution Discussion

ZHANG Zhen-hong; LIN Qin-bao; JING Bo; LI Ting

doi:10.19969/j.fxcsxb.21080603

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Determination of Volatile Odorous Substances in Food Contact Paper by Gas Chromatography－Mass Spectrometry with Static Headspace and Their Contribution Discussion

Scientific Papers | 更新时间：2023-02-13

- Determination of Volatile Odorous Substances in Food Contact Paper by Gas Chromatography－Mass Spectrometry with Static Headspace and Their Contribution Discussion
- Journal of Instrumental Analysis Vol. 40, Issue 11, Pages: 1561-1570(2021)
- 作者机构：
  
  1.暨南大学包装工程研究所，产品包装与物流广东普通高校重点实验室，广东珠海 519070
  2.拱北海关技术中心，广东珠海 519020
- 作者简介：
- 基金信息：
- DOI：10.19969/j.fxcsxb.21080603
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张珍红,林勤保,景波等.静态顶空/气相色谱－质谱联用法测定食品接触用纸中的挥发性气味物质及其贡献度分析[J].分析测试学报,2021,40(11):1561-1570.

ZHANG Zhen-hong,LIN Qin-bao,JING Bo,et al.Determination of Volatile Odorous Substances in Food Contact Paper by Gas Chromatography－Mass Spectrometry with Static Headspace and Their Contribution Discussion[J].Journal of Instrumental Analysis,2021,40(11):1561-1570.
张珍红,林勤保,景波等.静态顶空/气相色谱－质谱联用法测定食品接触用纸中的挥发性气味物质及其贡献度分析[J].分析测试学报,2021,40(11):1561-1570. DOI： 10.19969/j.fxcsxb.21080603.

ZHANG Zhen-hong,LIN Qin-bao,JING Bo,et al.Determination of Volatile Odorous Substances in Food Contact Paper by Gas Chromatography－Mass Spectrometry with Static Headspace and Their Contribution Discussion[J].Journal of Instrumental Analysis,2021,40(11):1561-1570. DOI： 10.19969/j.fxcsxb.21080603.

摘要

为解决食品接触用纸中“异味”问题，保证食品接触用纸的安全，采用静态顶空/气相色谱－质谱联用法（SHS/GC－MS）结合谱库检索和保留指数（RI）对食品接触用纸中的挥发性气味物质进行定性，借助峰面积归一法进行半定量，并通过计算相对气味活性值（ROAV）鉴别构成纸张“异味”的主体气味物质。在所有纸样中共检测到119种化合物，鉴别出51种挥发性气味成分，包括醛类、酮类、醇类、烷烃类、芳香烃类、烯烃类、杂环类、酯类、醚类、羧酸类等10大类。结果表明，（,E,，,E,）-2，4-壬二烯醛、壬醛、癸醛、（,E,）-2-壬烯醛、2-正戊基呋喃、正十八烷和苯乙烯是食品接触用纸中关键的气味物质。该方法方便且高效，可为食品接触用纸行业的工艺改进、挥发性气味检测与分析提供技术支持。

Abstract

In order to solve the “odor” problem in food contact paper，ensuring the safety of food contact paper，a static headspace/gas chromatography－mass spectrometry（SHS/GC－MS） combined with spectrum search and retention index was used for the identification of volatile odorous substances in food contact paper，and the semi-quantitation was carried out by means of peak area normalization method. Meanwhile，the main odorants that make up the paper's “peculiar smell” was identified by calculating the relative odor activity value（ROAV）．Under three conditions of equilibrium temperature（80，100 and 120 ℃） and equilibrium time（20，30 and 40 min），120 ℃ and 30 min were optimally selected as static headspace conditions. A total of 119 volatile and semi-volatile organic compounds were detected in all paper samples， 106 of which could be identified by MS－DIAL software．According to the results of the odor library search，there are 51 volatile odor components in these paper samples，including 10 categories such as aldehydes，ketones，alcohols，alkanes，aromatic hydrocarbons，olefins，heterocyclics，esters，ethers and carboxylic acids．Among them，（,E,，,E,）-2，4-nonadienal（ROAVmin = 100），nonanal（ROAVmin = 18.16），decanal（ROAVmin = 30.77），（,E,）-2-nonenal（ROAVmin = 2.05）， 2-pentylfuran（ROAVmin = 1.86）， octadecane（ROAVmin = 1.06） and styrene （ROAVmin = 2.04） have minimum relative odor activity values above the level of key odor components. The results showed that （,E,，,E,）-2，4-nonadienal，nonanal，decanal，（,E,）-2-nonenal，2-pentylfuran，octadecane and styrene are the key odor compounds in food contact paper. Under the test conditions used in this research，the SHS/GC－MS method is convenient and efficient to determine the volatile organic compounds in food contact paper．In the production process of food contact paper，the contribution of key odorants could be reduced through the selection of raw materials and additives，so as to solve the problem of paper “odor”．The research results could provide a technical support for process improvement，volatile odor detection and analysis in the food contact paper industry，and lay a foundation for the optimization of food contact paper production processes in the future.

关键词

食品接触用纸静态顶空/气相色谱－质谱联用法保留指数挥发性气味物质相对气味活性值异味

Keywords

food contact paperstatic headspace/gas chromatography－mass spectrometryretention indexvolatile odorous substancesrelative odor activity valuepeculiar smell

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