Investigation on Hygienic Quality of Food Disposable Packaging Materials

The plastic wrap, fresh-keeping bags and disposable cups and bowls currently sold in the market are generally made of PE, PP or PS materials. Such packaging products have been widely used in the food and beverage industry, food and family. Since these materials are in direct contact with food, it is really a matter of concern as to whether the quality of health and safety is a concern. Through consulting a large amount of literature and data, it is found that the comprehensiveness of the health and safety aspects of disposable packaging materials is currently more common, but only the reports on the physical and chemical testing of non-ferrous packaging materials and the role of microbial barriers have been reported for common disposable packaging materials. The hygiene quality inspection of colorless packaging materials has not yet been reported.
For these materials, a total of 15 commercially available samples were randomly collected. Various samples were analyzed according to GB/T 5009.60-1996 "Hygienic standards for food packaging polyethylene, polystyrene, and polypropylene moldings." Analytical test.
First, experimental materials

1. Samples were randomly selected from 10 different types of plastic wrap (PE) and fresh-keeping bags (PE) sold in Hangzhou according to different species. Each of the five types of rolls (bags) and disposable cups (PP, PS) and bowl (PP) One cylinder, indicating product name, batch number, sampling date, etc., respectively.
2. Reagents Analytical purity: Potassium permanganate, sodium oxalate, oxalic acid, sulfuric acid, sodium sulfate (Na2S.9H2O), lead nitrate, ethanol, acetic acid, n-hexane (potable blend oil).
Second, experimental methods 1. Soaking conditions According to GB/T 5009.60-1996 conducted. The collected plastic wrap and fresh-keeping bags were cut into small pieces of certain specifications and soaked in water, 4% acetic acid, 65% ethanol and n-hexane, and the soaking liquid was counted as the contact area of ​​2ml/cm2. Disposable cups and bowls are infused directly into a volume of 2/3-4/5. 65% ethanol and n-hexane solution must be capped to prevent evaporation during soaking.
2. Decoloration test of heavy metals in evaporation residues of potassium permanganate consumption According to GB5009.06-1996 operation.
3. Results The experimental results of the 15 samples were shown in the attached table.
Of the 15 samples collected, potassium permanganate consumption was <10 mg/1. Evaporation Residue: PE material is soaked with 4% acetic acid and 65% ethanol, residues are all <30mg/1; soaked with n-hexane, residue is <60mg/1; PP, PS materials with 4% acetic acid, 65% ethanol, n-hexane Solution soaking, residues are <30mg/1. Heavy metal detection of each sample was <1mg/1. As the national standard does not have an evaporation residue index for 65% ethanol of PP and n-hexane of PS, the above three test results all meet the national standards. In the decolorization test, each sample was not decolorized; the four soaking solutions were white tiles as background, all of which were not stained with color, and were also in line with national standards.
4. Discussion For food plastic packaging materials