食品与发酵工业 >

2019 , Vol. 45 >Issue 14: 209 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019742

分析与检测

油炸食品中氯丙醇酯含量分析

  • 张璟琳 ,
  • 张璐 ,
  • 贾雪颖 ,
  • 黄明泉 ,
  • 孙宝国
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  • 1天津科技大学 食品工程与生物技术学院,天津,300457
    2北京工商大学食品质量与安全北京实验室,北京食品营养与人类健康高精尖创新中心,北京,100048
硕士(黄明泉教授为通讯作者,E-mail:hmqsir@163.com)

收稿日期: 2018-12-25

  网络出版日期: 2019-08-20

基金资助

酒类风味品质与安全科研创新团队项目;国家自然科学基金项目(31871749)

收起

Determination of boundmonochloropropanediol (MCPDE) in fried foods

  • ZHANG Jinglin ,
  • ZHANG Lu ,
  • JIA Xueying ,
  • HUANG Mingquan ,
  • SUN Baoguo
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  • 1Institute of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457, China 2Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing 100048, China

Received date: 2018-12-25

  Online published: 2019-08-20

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摘要

建立检测油炸食品中同时检测油炸食品中3-氯-1,2-丙二醇酯(bound 3-monochloropropane-1,2-diol,3-MCPDE)和2-氯-1,3-丙二醇酯(bound 2-monochloropropane-1,3-diol,2-MCPDE)的前处理方法。用超声波提取食品中的脂肪部分,再经过低温下碱水解方式将3-MCPDE和2-MCPDE转化为3-氯-1,2-丙二醇和2-氯-1,3-丙二醇,经苯硼酸衍生后进入三重四级杆质谱(GC-MS/MS)进行分析,通过内标法同时分析3-MCPDE和2-MCPDE的含量。3-MCPDE和2-MCPDE的检出限为0.006 8 μg/g和0.006 2 μg/g,定量限分别为0.026 μg/g和0.012 μg/g,回收率为93.8%~111.7%,相对标准偏差(RSD)为1.1%~4.8%;在油炸食品中3-MCPDE的含量为0.056~0.672 μg/g,2-MCPDE的含量为ND~0.424 μg/g;3-MCPDE含量最高的样品为虾片,2-MCPDE的含量最高的为麻花,炸花生中3-MCPDE和2-MCPDE的含量均为最低。油炸食品中氯丙醇酯的检测可为制定我国食品中氯丙醇酯含量限量提供基础数据。

关键词： 3-氯-1,2-丙二醇酯; 2-氯1,3-丙二醇酯; 油炸食品; 油脂提取; 三重四级杆质谱

本文引用格式

张璟琳 , 张璐 , 贾雪颖 , 黄明泉 , 孙宝国 . 油炸食品中氯丙醇酯含量分析[J]. 食品与发酵工业, 2019 , 45(14) : 209 -214 . DOI: 10.13995/j.cnki.11-1802/ts.019742

Abstract

A pretreatment method was established for analyzing bound 3-monochloropropane-1,2-diol (3-MCPDE) and bound 2-monochloropropane-1,3-diol (2-MCPDE) in fried foods. Fats were extracted by ultrasonic extraction, 3-MCPDE and 2-MCPDE were converted to 3-MCPD and 2-MCPD, respectively, by alkaline hydrolysis at low temperature. MCPDs were then derived by phenylboronic acid (PBA) and analyzed by GC-MS/MS. Isotopic labels of both MCPDEs were used for quantification. It was found that the detection limits of the method for 3-MCPDE and 2-MCPDE were 0.006 8 μg/g and 0.006 2 μg/g, and the quantitation limits were 0.026 μg/g and 0.012 μg/g, respectively. The recovery rate ranged from 93.8% to 111.7%, and the RSDs were 1.1%-4.8%. In all fried food samples, the contents of 3-MCPDE and 2-MCPDE were 0.056-0.672 μg/g and ND-0.424 μg/g, respectively. Moreover, fried shrimp crackers had the highest level of 3-MCPDE, and fried dough twists had the highest content of 2-MCPDE, while fried peanuts had the least 3-MCPDE and 2-MCPDE. Overall, understanding the levels of MCPDEs in Chinese markets is beneficial to provide basic data for setting national standards for MCPDEs.

Key words： 3-monochloropropane-1; 2-diol (3-MCPDE); 2-monochloropropane-1; 3-diol (2-MCPDE); fried food; lipid extract; GC-MS/MS

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