Abstract: In order to investigate the content change regularities of 3-monochloropropane-1,2-diol esters (3-MCPDEs) and 2-monochloropropane-1,2-diol esters (2-MCPDEs) during the thermal food processing,two reaction models were established and analyzed by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) with a mild alkaline-catalyzed method.These factors were studied,including edible oil type,NaCl addition,water content, heating temperature, heating time and pH value.The results showed that the edible oil type, heating time, heating temperature and NaCl content had significant effects on the generation of 2-MCPDEs and 3-MCPDEs in both models.Interestingly, the content of 3-MCPDEs and 2-MCPDEs decreased 5% and 20% respectively in the food thermal reaction model with heating temperature (100-190 ℃), while increased 7 and 8 times respectively in frying reaction model with heating temperature (100-220 ℃).There were also different change trends in the contents of 3-MCPDEs and 2-MCPDEs in both models with the increase of NaCl content or heating time, although 3-MCPDEs and 2-MCPDEs have a similar structure.This study can provide a reference for reducing MCPDEs in heat-processed foods.
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