濟南訂做食品包裝袋:食品包裝袋的檢驗標準

來源：http://m.xxgpa.com/ 日期：2024-05-13

　　食品包裝袋的檢驗標準

Inspection standards for food packaging bags

　　軟包裝行業(yè)中的食品包裝袋的質量，尤其是衛(wèi)生質量直接關系到所包裝的食品，因此要保證所使用的原材料、添加劑符合質量要求的管理制度。

The quality of food packaging bags in the flexible packaging industry, especially the hygiene quality, is directly related to the safety of the packaged food. Therefore, it is necessary to ensure that the raw materials and additives used meet the quality requirements of the management system.

　　須健全包裝膜袋的行業(yè)和標準并嚴格執(zhí)行，加強對食品包裝的檢驗監(jiān)督，防止不合格的食品包裝流入市場，加強管理，才得以保障軟包裝行業(yè)的健康發(fā)展。

It is necessary to improve the industry and national standards for packaging film bags and strictly implement them, strengthen inspection and supervision of food packaging, prevent unqualified food packaging from entering the market, strengthen management, in order to ensure the healthy development of the flexible packaging industry.

　　食品包裝單膜袋的檢驗項目主要分為以下幾大類：

The inspection items for food packaging single film bags are mainly divided into the following categories:

　　外觀不得有對使用有礙的氣泡、穿孔、水紋、暴筋、塑化不良、魚眼僵塊等疵病。

The appearance must not have defects such as bubbles, perforations, water marks, bulging, poor plasticization, and fish eye stiffness that hinder use.

　　規(guī)格、寬度、長度、厚度偏差均應有規(guī)定的范圍內。

The deviation of specifications, width, length, and thickness should be within the specified range.

　　物理機械性能包括拉伸強度、斷裂伸長率，它是反映產品在使用過程中隨拉伸的能力，如果此項不合格，在使用過程中食品包裝袋容易出現(xiàn)破裂、損壞現(xiàn)象。

The physical and mechanical properties include tensile strength and elongation at break, which reflect the ability of the product to stretch during use. If this item is not qualified, food packaging bags are prone to cracking and damage during use.

　　衛(wèi)生性能

Hygienic performance

　　包括蒸發(fā)殘渣（乙酸、乙醇、正己烷）、高錳酸鉀消耗量、重金屬、脫色試驗。蒸發(fā)殘渣是反映食品包裝袋在使用過程中遇醋、酒、油等液體時析出殘渣、重金屬的可能性，殘渣和重金屬會對人體健康產生不良影響，此外殘渣還會直接影響食品的色、香、味等食用質量。

Including evaporation residue (acetic acid, ethanol, n-hexane), potassium permanganate consumption, heavy metals, and decolorization test. Evaporation residue reflects the possibility of food packaging bags precipitating residues and heavy metals when encountering liquids such as vinegar, wine, and oil during use. Residues and heavy metals can have adverse effects on human health. In addition, residues can directly affect the color, aroma, taste, and other edible quality of food.

　　降解性能

Degradation performance

　　根據(jù)產品的降解類型不同，可分為光降解型、生物降解型、環(huán)境降解型。降解性能是反映產品在使用廢棄后被環(huán)境接納的能力，如果降解性能好，袋就會在光照和微生物的共同作用下，自行斷裂、分化和降解，終成為碎屑，為自然環(huán)境所接納；如果降解性不好就不會被環(huán)境接納，從而形成“白色污染”。

According to the different degradation types of products, they can be divided into photodegradation type, biodegradation type, and environmental degradation type. The degradation performance reflects the ability of a product to be accepted by the environment after being discarded. If the degradation performance is good, the bag will break, differentiate, and degrade on its own under the joint action of light and microorganisms, ultimately becoming debris and accepted by the natural environment; If the biodegradability is poor, it will not be accepted by the environment, resulting in "white pollution".

　　食品包裝復合膜袋的檢驗項目主要分為以下幾類：

The inspection items for food packaging composite film bags are mainly divided into the following categories:

　　外觀應平整，無劃傷、燙傷、氣泡、破油和折皺，熱封平整、無虛封。薄膜不得有裂紋、孔隙和復合層分離。無雜質、異物和油漬等污染。

The appearance should be flat, without scratches, burns, bubbles, oil damage, and wrinkles, and the heat seal should be flat and without any false seals. The film must not have cracks, pores, or separation of the composite layer. No contamination such as impurities, foreign objects, and oil stains.

　　袋裝浸泡液，不得有異味、異臭、渾濁和脫色現(xiàn)象。

The bagged soaking solution must not have any odor, odor, turbidity, or discoloration.

　　需要指出的是，我國對食品包裝材料除上述的相應衛(wèi)生標準外，還有二個法律法規(guī)：一是《中華人民共和國食品衛(wèi)生法》，二是《食品用塑料制品及原材料管理辦法》。

It should be pointed out that in addition to the corresponding hygiene standards mentioned above, China also has two laws and regulations for food packaging materials: the Food Hygiene Law of the People's Republic of China and the Measures for the Management of Plastic Products and Raw Materials for Food Use.

　　食品衛(wèi)生法的內容比管理辦法要多，是綜合性的法律，而后者是性的，僅指塑料制品及原材料，管理范圍限在接觸食品的各種塑料食具、容器、生產管道、輸送帶和塑料做成的包裝材料及其所使用的合成樹脂和助劑。所謂塑料食具是指勺、匙、筷子等短時間接觸食品但要反復使用的塑料制品。所謂容器是指桶、瓶、盆、杯等盛裝食品的塑料制品。所謂生產管道是指食品加工過程中物料，特別是液體食品或飲料流過的管道，也應包括貯灌在內。所謂輸送帶是指運送食品原料到加工設備中去的載體，而包裝材料是指單片和復合的瓶、桶、托盤、卷膜和袋，其中的卷膜包裝保鮮膜、封蓋膜和制袋膜。制造食品軟包裝、復合包裝材料的所有廠家應該嚴格執(zhí)行這個管理辦法。

The content of the Food Hygiene Law is more comprehensive than the management methods, and the latter is professional, only referring to plastic products and raw materials. The scope of management is limited to various plastic tableware, containers, production pipelines, conveyor belts, packaging materials made of plastic that come into contact with food, as well as the synthetic resins and additives used. The so-called plastic tableware refers to plastic products such as spoons, spoons, chopsticks, etc. that come into contact with food for a short period of time but need to be reused. The so-called container refers to plastic products such as barrels, bottles, pots, and cups that hold food. The so-called production pipeline refers to the pipeline through which materials, especially liquid food or beverages, flow during the food processing process, and should also include storage and filling. The so-called conveyor belt refers to the carrier that transports food raw materials to processing equipment, while packaging materials refer to single and composite bottles, barrels, trays, rolls, and bags, among which roll film packaging fresh-keeping film, sealing film, and bag making film. All manufacturers of food flexible packaging and composite packaging materials should strictly implement this management method.

　　物理機械性能

Physical and mechanical properties

　　包括拉伸強度、斷裂伸長率，它是反映產品在使用過程中承受拉伸的能力，如果此項不合格，在使用過程中食品包裝袋就容易出現(xiàn)破裂、損壞現(xiàn)象。

Including tensile strength and elongation at break, it reflects the product's ability to withstand tension during use. If this item is not qualified, food packaging bags are prone to cracking and damage during use.

　　此外還包括氣體透過量等氣體阻隔性指標；耐油度指標、耐熱、耐寒、耐介質性；袋的封口剝離力、袋的耐壓和耐跌落性等指標，這些指標反映了食品包裝袋的對內包裝物保護的可靠性。

In addition, it also includes gas barrier indicators such as gas permeability; Oil resistance index, heat resistance, cold resistance, and medium resistance; The sealing and peeling force of the bag, the pressure resistance and drop resistance of the bag, and other indicators reflect the reliability of food packaging bags in protecting the inner packaging materials.

　　塑料薄膜袋的加工一定要經過加熱這道關，而塑料在受熱時存在著裂解、氧化、降解、變質的問題，因此，在用樹脂加工塑料薄膜或袋時，要在樹脂中加入抗氧化劑、熱穩(wěn)定劑等助劑。有些包裝薄膜袋由于包裝工藝和機械或內容物的需要還要求抗靜電、防結露、高爽滑，所以還要加入抗靜電劑、防霧劑、潤滑劑、開口劑等助劑。所有這些助劑，都要經《食品性毒理學評價程序》的試驗檢測，證明才可使用，但也有一個添加量的限制。所以，在制品中，這些能被抽提出來的低分子量物質，也就是蒸發(fā)殘渣，或能被氧化變質的東西，也就是高錳酸鉀消耗量，不能超過規(guī)定的量，超過了就不能使用。因此，對成型品還要有相應的衛(wèi)生標準，其目的，就是防止亂用和濫用添加劑，就是要更好地保障直接包裝和接觸食品的材料具有高度的衛(wèi)生性能。

The processing of plastic film bags must go through the process of heating, and plastics have problems of cracking, oxidation, degradation, and deterioration when heated. Therefore, when using resin to process plastic films or bags, antioxidants, heat stabilizers, and other additives should be added to the resin. Some packaging film bags require anti-static, anti condensation, and high smoothness due to the packaging process and mechanical or content requirements, so anti-static agents, anti fog agents, lubricants, opening agents, and other additives need to be added. All these additives must first undergo experimental testing according to the Food Safety Toxicology Evaluation Program to prove that they are non-toxic before they can be used, but there is also a limit on the amount of additives added. So, in the product, these low molecular weight substances that can be extracted, such as evaporated residues or things that can be oxidized and spoiled, namely potassium permanganate consumption, cannot exceed the specified amount, and beyond that, they cannot be used. Therefore, there should be corresponding hygiene standards for molded products, with the aim of preventing misuse and abuse of additives, and better ensuring that materials directly packaged and in contact with food have high hygiene and safety performance.

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