油炸食品中氯丙醇酯含量分析

Determination of boundmonochloropropanediol(MCPDE) in fried foods

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 8μg/g和0.006 2μg/g,定量限分别为0.026μg/g和0.012μg/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0.056~0.672μg/g,2-MCPDE的含量为ND^0.424μg/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。

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 8μg/g and 0.006 2μg/g,and the quantitation limits were 0.026μg/g and 0.012μg/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 0.056-0.672μg/g and ND-0.424μg/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.