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当前位置: 首页 > 文章 > 甘油三酯与氯化钠模型反应中3-氯-1,2-丙二醇的形成研究 食品科学 2014,35 (17) 8-11
Position: Home > Articles > Formation of 3-Chloro-1,2-propanediol in a Model Reaction of Triglyceride and Sodium Chloride FOOD SCIENCE 2014,35 (17) 8-11

甘油三酯与氯化钠模型反应中3-氯-1,2-丙二醇的形成研究

作  者：
黄明泉;吴继红;孙培培;孙宝国
单  位：
北京工商大学北京市食品风味化学重点实验室食品添加剂与配料北京高校工程研究中心
关键词：
3-氯-1,2-丙二醇;甘油三酯;氯化钠;气相色谱-质谱联用
摘  要：
主要采用气相色谱-质谱联用技术,通过对在热反应条件下的甘油三酯与氯化钠模型反应产物中的3-氯-1,2-丙二醇(3-chloro-1,2-propanediol,3-MCPD)含量进行分析,探讨其形成机理,并对物料类别、物料配比、反应时间、反应温度等影响因素进行了研究。结果表明:温度升高可急剧增加3-MCPD的含量;高质量分数NaCl可抑制3-MCPD的生成;油酸甘油酯用量增大会促进3-MCPD的生成;硬脂酸甘油酯用量对3-MCPD含量影响不大,原因可能与水解难易程度相关;反应时间对3-MCPD含量的影响较复杂,油酸甘油酯模型中3-MCPD含量随时间延长先增大后减小,再增大,而硬脂酸甘油酯则是先减小后增大,再减小;油酸甘油酯模型中3-MCPD的含量整体上高于硬脂酸甘油酯。
译  名：
Formation of 3-Chloro-1,2-propanediol in a Model Reaction of Triglyceride and Sodium Chloride
作  者：
HUANG Ming-quan;WU Ji-hong;SUN Pei-pei;SUN Bao-guo;Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University;
关键词：
3-chloro-1,2-propanediol;;triglyceride;;sodium chloride;;gas chromatography-mass spectrometry
摘  要：
3-Chloro-1,2-propanediol(3-MCPD) is a kind of food contaminant that is recognized as carcinogenic for humans. In this study, gas chromatography-mass spectrometry(GC-MS) was used to analyze the amount of 3-MCPD generated from the reaction between triglyceride and sodium chloride under thermal conditions. Meanwhile, the mechanism of 3-MCPD generation was explored. Results showed that 3-MCPD was rapidly generated with increasing triolein amount and reaction temperature. High levels of NaCl inhibited the formation of 3-MCPD, which, on the contrary, was favored by higher levels of triolein. Despite this, the amount of stearin had no obvious impact on the generation of 3-MCPD, which may be associated with the difficulty in hydrolysis. However, the reaction time exhibited a relatively complicated impact on the generation of 3-MCPD. With increasing reaction time, the production of 3-MCPD from the reaction between triolein and NaCl showed an initial increase, followed by a decrease and then an increase again, but exhibited an opposite trend when olein was replaced by stearin. Therefore, the formation of 3-MCPD in the triolein model was higher than in the stearin model.

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