BS EN 1186-13-2002 与食品接触的材料和制品.塑料.高温下全渗移物析出量的试验方法

标准号：BS EN 1186-13-2002
中文标准名称：与食品接触的材料和制品.塑料.高温下全渗移物析出量的试验方法
英文标准名称：Materials and articles in contact with foodstuffs - Plastics - Test methods for overall migration at high temperatures
标准类型：X08;C53
发布日期：2002/10/14 12:00:00
实施日期：2002/10/14 12:00:00
中国标准分类号：X08;C53
国际标准分类号：67.250
适用范围：This European Standard specifies test methods for the determination of the overall migration into fatty foodsimulants from plastics materials and articles, by total immersion of test specimens in a fatty food simulant attemperatures from 100 °C up to and including, 175 °C for selected times. Also described is a procedure with asubstitute test medium. In this substitute procedure the mass of components adsorbed on modified polyphenyleneoxide (MPPO) is taken as a measure for the assessment of the overall migration into olive oil.NOTE 1 The total immersion test method has been written for use with the fatty food simulant, olive oil. The test method canalso be used with appropriate modifications with 'other fatty food simulants' called simulant D - a synthetic mixture oftriglycerides, sunflower oil and corn oil. These other fatty food simulants produce different chromatograms for the simulantmethyl esters to those of the methyl esters of olive oil. Suitable chromatogram peaks of the methyl esters of the other fatty foodsimulants should be selected for the quantitative determination of the simulant extracted from the test specimens.NOTE 2 A comparative migration test carried out with polypropylene and polyethylene terephthalate high temperatureapplication containers as test samples at conditions 2 h at 100 °C and 2 h at 175 °C, respectively, in contact with 14C-labelledsynthetic triglyceride and MPPO provided test results comparable within the analytical tolerance of the methods.NOTE 3 To obtain reproducible and repeatable results using the MPPO method it may be necessary to measure thetemperature of the test specimen before starting the migration period. An appropriate method for measuring the temperature ofthe test specimen needs to be established.The described methods are most suitable for food contact articles in the form of sheets and films, but can also beapplied to a wide range of articles and containers.