以猪脂和鸡脂为原料,分别建立了不同的油脂与NaCl热反应模型,并结合气质联机对模型热反应中生成的氯丙醇进行了分析。通过正交试验,考察了不同油脂用量、NaCl用量、反应温度、反应时间等因素对氯丙醇生成量的影响,并探究了氯丙醇的生成机理。研究表明:温度对氯丙醇的产生影响较大,当高于140℃时可以极大地促进氯丙醇的生成;NaCl的浓度足够大时会使氯丙醇的生成量下降而生成二氯衍生物;随油脂用量的增加,氯丙醇的产生呈下降趋势;随反应时间的延长,氯丙醇的产生呈上升趋势。

Chicken fat and lard was used as raw materials and different heat reaction models were established with sodium chloride. GC-MS were used to analysis of 3-MCPD during the reaction. Orthogonal tests were performed to find out the influence of raw materials usage,reaction temperature and time on producing 3-MCPD. The mechanism 3-MPCD formation was also discussed. The results showed that temperature had a great effect: Temperature above 140℃ could greatly promote the formation of 3-MCPD; Higher concentrations of NaCl could inhibit the growth of 3-MCPD; 3-MCPD was negative correlated with the amount of oil in the reactions,the more oils,the less 3-MCPD was produced. The longer the reaction time,the more 3-MCPD was produced.