食品与发酵工业 >

2021 , Vol. 47 >Issue 7: 86 - 93

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024982

研究报告

食用油与氯化钠模型反应中氯丙醇酯的消长规律

  • 贾雪颖 ,
  • 黄明泉 ,
  • 张雨萌 ,
  • 张璟琳 ,
  • 孙宝国
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  • (北京工商大学 食品质量与安全北京实验室,北京,100048)
硕士研究生(张璟琳实验师为通讯作者,E-mail: zhjinglin0130@163.com)

收稿日期: 2020-07-08

  修回日期: 2020-09-03

  网络出版日期: 2021-05-20

基金资助

国家“十三五”重点研发计划专项项目(2017YFC1600401-3)

收起

Influence of process parameters on 3-MCPD and 2-MCPD esters in model reaction of edible oil and sodium chloride

  • JIA Xueying ,
  • HUANG Mingquan ,
  • ZHANG Yumeng ,
  • ZHANG Jinglin ,
  • SUN Baoguo
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  • (Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)

Received date: 2020-07-08

  Revised date: 2020-09-03

  Online published: 2021-05-20

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摘要

为研究热加工过程中食用油与NaCl反应产生3-氯-1,2-丙二醇酯(3-monochloropropane-1,2-diol ester, 3-MCPD酯)和2-氯-1,3-丙二醇酯(2-monochloropropane-1,3-diol ester, 2-MCPD酯)的变化规律,分别建立食品和煎炸油2个体系模型,考察食用油种类、NaCl含量、反应温度、反应时间、含水量和pH值等因素对2-MCPD酯和3-MCPD酯的含量影响。结果表明:2种模型反应中,食用油种类、反应时间、反应温度和NaCl含量对2-MCPD酯和3-MCPD酯的含量变化有着较大的影响;通过比较发现,在食品模型中,2-MCPD酯和3-MCPD酯的含量随反应温度的增加(100~190 ℃)呈现下降趋势,分别下降5%和20%,然而在煎炸油模型中,随反应温度的增加(100~220 ℃)两者呈现增加趋势,分别增加7倍和 8倍。另外,随NaCl含量和反应时间的增加,2个模型反应中的2-MCPD酯和3-MCPD酯的含量变化趋势不完全一致。这说明2-MCPD酯与3-MCPD酯虽然结构近似,但消长规律不同。该研究结果可为有效减少热加工食品中氯丙醇酯的含量提供参考。

关键词： 3-氯-1,2-丙二醇酯; 2-氯-1,2-丙二醇酯; 模型反应; 热加工食品

本文引用格式

贾雪颖 , 黄明泉 , 张雨萌 , 张璟琳 , 孙宝国 . 食用油与氯化钠模型反应中氯丙醇酯的消长规律[J]. 食品与发酵工业, 2021 , 47(7) : 86 -93 . DOI: 10.13995/j.cnki.11-1802/ts.024982

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.

Key words： 3-monochloropropane-1,2-diol ester; 2-monochloropropane-1,3-diol ester; model reaction; heat processed foods

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