3-chloropropane-1, 2-diol (3-MCPD) esters are a kind of food processing contaminants that especially occur in edible oil . This study investigated the impact of various factors on the formation of 3-MCPD esters in edible oil models with sodium chloride as chlorine donator during heat processing . The amount of 3-MCPD esters generated in the models were positively correlated with the concentration of sodium chloride. Fe 3+ could significantly promote the formation of 3-MCPD esters. The formation of 3-MCPD esters also depended on pH value of oil, heating temperature and time. The highest level of 3-MCPD esters were obtained at pH 4.0 (2925.3 μg/kg), at 220 °C (9509.8 μg/kg) and for 8 h (4852.4 μg/kg), respectively. 3-MCPD esters were generated much more in the continuous heating model than in the intermittent one. The results are valuable to better understand the formation of 3-MCPD esters and also can provide references for reduction of 3-MCPD esters during edible oil processing and household cooking.
Chloropropanol esters are major contaminants in food, but their formation during traditional Chinese cooking remains unclear. In this study, a method based on lipase hydrolysis pretreatment was developed and validated to determine 4 chloropropanol esters. The formation of these esters during stir-frying and hotpot cooking under various conditions was investigated. The results showed that the proposed method outperformed the fast alkali-catalyzed transesterification method. Higher NaCl concentrations led to increased formation of chloropropanol esters. Chloropropanol esters decreased with increasing cooking time due to degradation. Refined oils with a higher ratio of unsaturated fatty acids produced more chloropropanol esters. Adding NaCl at the beginning or end of cooking resulted in fewer chloropropanol esters. Free radicals contribute to the chloropropanol esters, resulting in a strong correlation between chloropropanol esters, the peroxide value, and total polar compounds. This study provides valuable insights into the formation of chloropropanol esters and their mitigation during cooking.
Linlin Bian,Xue Ge,Senwei Feng,Guangxuan Chen,Kefeng Li,Xu Wang
We developed a method for the determination of chloropropanol esters and glycidyl esters (GE) in instant noodles using solid-phase microextraction with chitosan-β-cyclodextrin (CS-β-CD) coated fiber coupled with gas chromatography-tandem mass spectrometry. The developed low-cost fiber coating can improve the sensitivity of the method. Immobilized enzymes can improve operational stability and reusability compared to free enzymes, thereby reducing costs. The adsorption isotherm was modeled using the Langmuir model, while the adsorption kinetics followed the pseudo second-order model. The limit of detection was 0.3 ng/L. The method exhibited satisfactory recoveries for the analytes, ranging from 80.2 % to 105.3 %, with relative standard deviations < 9.9 %. Furthermore, the results of the exposure assessment showed that chloropropanol esters do not pose unacceptable risks to different age groups. However, the margin of exposure for GE suggested a potential health risk for populations between the ages of 3 and 12 years old.
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