气相色谱-质谱联用结合化学计量学鉴别再生聚苯乙烯发泡餐盒
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摘要
建立了气相色谱-质谱联用(Gas chromatography-mass spectrometer,GC-MS)结合化学计量学方法鉴别再生餐盒和新餐盒的方法。发泡餐盒试样经二氯甲烷溶解,加入甲醇沉淀大分子聚合物,采用GC-MS进行分析,并结合主成分分析(Principal component analysis,PCA)和正交偏最小二乘判别分析(Orthogonal par-tial least squares discriminantanalysis,OPLS-DA)等多变量统计分析方法筛选出再生餐盒和新餐盒的差异性物质,建立了再生餐盒和新餐盒的鉴别模型。结果表明,再生餐盒和新餐盒中的主要物质包括聚合残余(苯乙烯单体、二聚体和三聚体)、苯衍生物和添加剂等。OPLS-DA和t检验筛选出41种在含量上具有显著性差异的物质,基于差异性物质建立鉴别模型,初步建立了有效的鉴别再生聚苯乙烯发泡餐盒的方法。
A method was established for the identification of volatile compounds in recycled and virgin expanded polystyrene( EPS) containers by gas chromatography-mass spectrometry( GC-MS) combined with chemomtrics. The sample was firstly dissolved with dichloromethane,then added methanol to precipitate macromolecular polymer,finally analyzed by GC-MS. Multivariate statistical analysis,including principal component analysis( PCA) and orthogonal partial least squares discriminant analysis( OPLS-DA),were used to discriminate both virgin and recycled containers,and screen the differential compounds responsible for the discrimination. Results showed that the main constituents in recycled and virgin EPS containers,included polymerization residues( styrene monomer,dimers and trimers),benzene derivatives and some additives. 41 compounds which are significantly different in the two kinds of containers were screened out based on OPLS-DA and t-test,and the discrimination method was improved. This method could be applied in the efficient discrimination of recycled and virgin expanded polystyrene( EPS) containers.
A method was established for the identification of volatile compounds in recycled and virgin expanded polystyrene( EPS) containers by gas chromatography-mass spectrometry( GC-MS) combined with chemomtrics. The sample was firstly dissolved with dichloromethane,then added methanol to precipitate macromolecular polymer,finally analyzed by GC-MS. Multivariate statistical analysis,including principal component analysis( PCA) and orthogonal partial least squares discriminant analysis( OPLS-DA),were used to discriminate both virgin and recycled containers,and screen the differential compounds responsible for the discrimination. Results showed that the main constituents in recycled and virgin EPS containers,included polymerization residues( styrene monomer,dimers and trimers),benzene derivatives and some additives. 41 compounds which are significantly different in the two kinds of containers were screened out based on OPLS-DA and t-test,and the discrimination method was improved. This method could be applied in the efficient discrimination of recycled and virgin expanded polystyrene( EPS) containers.
引文
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[2] Nerin C,Alfaro P,Aznar M,Domeno C. Anal. Chim. Acta,2013,775:14-24.
[3] EC No 282/2008. Recycled Plastic Materials and Articles Intended to Come into Contact with Foods and AmendingRegualtion(EC)No 2023/2006. 2008. Commission Regulation.
[4] U. S. Food and Drug Administration. Guidance for Industry:Use of Recycled Plastics in Food Packaging(Chemistry Con-siderations).[2018-03-22]. https://www. fda. gov/Food/GuidanceRegulation/Guidance Docume ntsRegulatory In-formation/Ingredients Additives GRASPackaging/ucm120762. htm.
[5] GB 18006. 1-2009. General Requirement of Plastic Disposable Tableware. National Standards of the People’s Repub-lic of China(塑料一次性餐饮具通用技术要求.中华人民共和国国家标准).
[6] Bottino F A,Cinquegrani A R,Di Pasquale G,Leonardi L,Orestano A,Pollicino A. Polym. Test.,2004,23(7):779-789.
[7] Boldizar A,Moller K. Poly. Degrad. Stab.,2003,81(2):359-366.
[8] Stromberg E,Karlsson S. J. Appl. Poly. Sci.,2009,112(3):1835-1844.
[9] Vilaplana F,Ribes-Greus A,Karlsson S. Poly. Degrad. Stab.,2006,91(9):2163-2170.
[10] Vilaplana F,Ribes-Greus A,Karlsson S. Poly. Degrad. Stab.,2010,95(2):172-186.
[11] Xie L,Sun H,Jin S. Anal. Chim. Acta,2011,706(2):312-320.
[12] Kamal M,Karoui R. Trends Food. Sci. Technol.,2015,46(1):27-48.
[13] Sainani K L. Health Res. Policy,2014,6(3):275-278.
[14] Trygg J,Wold S. J. Chemom.,2002,16(3):119-128.
[15] Luykx D M A M,van Ruth S M. Food Chem.,2008,107(2):897-911.
[16] Schlesier K,Fauhl-Hassek C,Forina M,Cotea V,Kocsi E,Schoula R,Jaarsveld F,Wittkowski R. Eur. FoodRes. Technol.,2009,230(1):1-13.
[17] Riovanto R,Cynkar W U,Berzaghi P,Cozzolino D. J. Agric. Food Chem.,2011,59(18):10356-10360.
[18] Rohaeti E,Rafi M,Syafitri U D,Heryanto R. Spectrochim. Acta A,2015,137:1244-1249.
[19] Maggio R M,Cerretani L,Chiavaro E,Kaufman T S,Bendini A. Food Control,2010,21(6):890-895.
[20] Kamal M,Karoui R. Trends Food. Sci. Technol.,2015,46(1):27-48.
[21] Tay A,Singh R K,Krishnan S S,Gore J P. LWT-Food Sci. Technol.,2002,35(1):99-103.
[22] Mais E,Alolga R N,Wang S,Linus L O,Yin X,Qi L W. Food Chem.,2018,240:239-244.
[23] Ke C F,Zhang T,Wu X Y,Li K. Chin. J. Health Statistics(柯朝甫,张涛,武晓岩,李康.中国卫生统计),2014,31(2):357-359.
[24] Song X C,Lin Q B,Fang H,Wu Y M,Wang Z W. Food Sci.(宋雪超,林勤保,方红,吴宇梅,王志伟.食品科学),2016,37(10):198-202.
[25] Hathcock S L,Bertsch W. J. High Res. Chromatogr.,1993,16:651-659.
[26] Abrantes S. J. Sep. Sci.,1993,16(2):113-115.
[27] Kusch P,Knupp G. J. Polym. Environ.,2004,12(2):83-87.
[28] Kotowska U,Zalikowski M,Isidorov V A. Environ. Monit. Assess.,2012,184(5):2893-2907.
[29] Kawamura Y,Sugimoto N,Takeda Y,Yamada T. J. Food Hyg. Soc. Jpn.,1998,39(2):110-119.
[30] Gennari O,Albrizio S,Monteiro M. Food Anal. Method,2012,5(6):1411-1418.
[31] Garrigós M C,Marín M L,CantóA,Sánchez A. J. Chromatogr. A,2004,1061(2):211-216.
[32] Ahmad M,Bajahlan A S. J. Environ. Sci.,2007,19(4):421-426.
[33] Paraskevopoulou D,Achilias D S,Paraskevopoulou A. Polym. Int.,2012,61(1):141-148.
[34] Verzera A,Condurso C,Romeo V,Tripodi G,Ziino M. Food Anal. Method,2010,3(2):80-84.
[35] Vilaplana F,Martínez-Sanz M,Ribes-Greus A,Karlsson S. J. Chromatogr. A,2010,1217(3):359-367.
[36] Yang Y,Hu C,Zhong H,Chen X,Chen R,Yam K L. J. Agric. Food Chem.,2016,64(41):7866-7873.
[37] Choi J O,Jitsunari F,Asakawa F,Lee D S. Food Addit. Contam. A,2006,22(7):693-699.
[38] Genualdi S,Nyman P,Begley T. Food Addit. Contam. A,2014,31(4):723-733.
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