| To investigate effects of polymer packaging materials on oxidation of edible oils, various polymer packaging materials （polyethylene (PE), polypropylene (PP), polyamide (PA) and polyethylene terephthalate (PET)） and linseed oil were used as materials, and the effects of the surface and particles of four polymer packaging materials on the primary oxidation products and volatile products of linseed oil at room temperature and 60?℃ were studied. The surface properties of the materials, the primary oxidation products and the volatile products of linseed oil were determined by contact angle measuring instrument, Fourier transform infrared spectroscopy and gas chromatography-mass spectrometry（GC-MS）. The results showed that the order of hydrophilic of packaging materials was PET＞PP＞PE＞PA. Hydroperoxides generation rate of linseed oil on PP surface was the fastest, followed by PA＞PE≈PET, and the results of that with addition of these particles was PA＞PP≈PE＞PET. The total volatiles of oxidized linseed oil was followed as PP＞PE≈PET＞PA at room temperature and PP＞PA＞PET＞PE at 60?℃. The results demonstrated that hydrophilic of polymer packaging materials had great impacts on lineseed oil oxidation, and the effects of the character on various oxidation products of linseed oil also differed at the tested temperatures. |
