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

KeyWord:food contact paper  static headspace/gas chromatography£­mass spectrometry  retention index  volatile odorous substances  relative odor activity value  peculiar smell

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 ¡æ£© and equilibrium time£¨20£¬30 and 40 min£©£¬120 ¡æ 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.