Food and Fermentation Industries >

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

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

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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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

Cite this article

ZHANG Jinglin , ZHANG Lu , JIA Xueying , HUANG Mingquan , SUN Baoguo . Determination of boundmonochloropropanediol (MCPDE) in fried foods[J]. Food and Fermentation Industries, 2019 , 45(14) : 209 -214 . DOI: 10.13995/j.cnki.11-1802/ts.019742

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