油脂微波加热模型中3-氯-1,2-丙二醇脂肪酸酯的形成

Formation of 3-Chloropropane-1,2-diol in Microwave Heating Model of Edible Oil

通过建立油脂微波加热模型,研究不同的油脂微波加热后3-氯-1,2-丙二醇(3-chloropropane-1,2-diol,3-MCPD)脂肪酸酯含量的变化情况以及NaCl溶液、pH值、时间、不连续微波和金属离子等因素对3-MCPD脂肪酸酯形成的影响。结果表明:1)熟榨植物油微波加热后3-MCPD脂肪酸酯含量增加均超过9 mg/kg,远超过其他植物油。2)3-MCPD脂肪酸酯含量随NaCl的质量浓度增加而增加,随NaCl溶液体积分数的增加呈先增加后减少趋势。3)酸性环境促进3-MCPD脂肪酸酯形成。4)微波加热10 min内,3-MCPD脂肪酸酯含量与时间呈正相关。5)微波总时间一定的情况下,不连续微波产生的3-MCPD脂肪酸酯明显少于连续微波。6)金属离子作为催化剂参与活性中间物的形成,能明显地促进3-MCPD脂肪酸酯的形成。上述结果可为食品微波加工处理过程中危害物3-MCPD脂肪酸酯的控制研究提供数据支持。

A series of experiments have been conducted to establish a model system through microwave heating to explore the formation of 3-chloropropane-1,2-diol(3-MCPD) in edible oil as a function of oil type, NaCl, pH, heating time, intermittent microwave heating and metal ions. The results showed that 1) microwave heating resulted in formation of over 9 mg/kg 3-MCPD in hot-pressed oils, whereas much less 3-MCPD was formed in cold-pressed oils and commercial oils; 2) the amount of 3-MCPD esters increased with increasing concentration of sodium chloride solution, and increased firstly and then decreased with increasing proportion of sodium chloride solution added, reaching maximum value at 20%; 3) acidic condition could promote the formation of 3-MCPD; 4) the amount of 3-MCPD increased with increasing time up to 10 minutes; 5) compared to continuous microwave heating for an equal time, intermittent microwave heating could inhibit the production of 3-MCPD; and 6) metal ions could significantly promote the formation of 3-MCPD esters because metal ions could act as catalysts to promote the formation of intermediates during the formation of 3-MCPD. Therefore, this study can be regarded as a data support for limiting the formation of 3-MCPD esters during microwave heating of foods.