分别选用3%乙酸、50%乙醇水溶液和精炼橄榄油为食品模拟物，研究了25 ℃、40 ℃和商业灭菌（121 ℃、0.1 MPa）条件下，食品玻璃包装瓶盖PVC密封圈中环氧大豆油(ESBO)的迁移行为。结果表明：ESBO的迁移量随温度的升高、时间的延长而增加；在25 ℃和40 ℃下，ESBO达到迁移平衡时的迁移率分别为：0.06%和0.14%（3%乙酸），0.46%和1.40%（50%乙醇），30.36%和31.57%（橄榄油），31.35%和33.87%（橄榄油灭菌后）；ESBO在橄榄油中的迁移率最大，其次为50%乙醇，而3%乙酸因对ESBO的溶出作用最小，几乎不发生迁移；ESBO在橄榄油中迁移达到平衡时的量超过了欧盟（EU）10/2011法规的限量要求；高温高压灭菌对ESBO在油脂中的迁移具有一定的促进作用。

The migration behavior of epoxidized soybean oil (ESBO) from polyvinyl chloride (PVC) gaskets in the lids of glass jars into food simulants such as 3% acetic acid, 50% ethanol, or olive oil was studied at 25 ℃, 40 ℃, and commercial sterilization conditions (121 ℃ and 0.1 MPa). The results showed that the migration level of ESBO increased with increasing temperature and time of contact. At migration equilibrium, ESBO migration rates in 3% acetic acid, 50% ethanol, olive oil, and olive oil after sterilization observed were 0.06%, 0.46%, 30.36%, and 31.35% at 25 ℃, respectively. In contrast, they were 0.14%, 1.40%, 31.57%, and 33.87% at 40 ℃, respectively. The maximum migration rate of ESBO was found in olive oil, followed by 50% ethanol. Since the dissolution rate of ESBO in 3% acetic acid was the lowest, almost no migration occurred. The amount of ESBO in olive oil at migration equilibrium exceeded the overall migration limit in Regulation (EU) No 10/2011. Thus, high-pressure high-temperature sterilization played a certain promoting effect on the migration of ESBO in oil.

国家基金资助项目（21277061）；国家质检总局科技项目(2014IK078）