GC—MS法测定植物油中脂肪酸氯丙醇酯  

Determination of fatty acid chloropropane esters in vegetable oils by GC—MS

作　　者：陈阳明[1] 郭娇娇[1] 宫智勇[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《武汉轻工大学学报》2014年第3期5-8,共4页Journal of Wuhan Polytechnic University

基　　金：卫生部卫生行业科研专项(200902009)

摘　　要：采用甲醇钠/甲醇酯转化—苯基硼酸(PBA)衍生化—气相色谱质谱(GC—MS)联用技术方法,测定食用植物油中脂肪酸3-氯-1,2-丙二醇酯(简称3-MCPD酯)。结果表明,食用植物油棕榈酸油、芝麻油和菜籽油脂3-MCPD酯含量比较高,其含量由高到低分别为51 250μg/kg,10 400μg/kg和9 990μg/kg。食用菜籽油在保持温度220℃、常压条件不变的情况下,经其他不同脱除工艺处理30 min,油脂中所含的3-MCPD酯无明显变化,这表明油脂的精炼脱臭工序中脱臭温度可能是产生3-MCPD酯的主要原因。A more desirable method was developed for the determination of fatty acid esters of 3-chloropropane-1,2-diol（ 3-MCPD-esters） in vegetable oil. 3-MCPD was released from 3-MCPD fatty acid esters using transesterification with NaOCH3 /methanol. 3-MCPD was determined after being derivatized with phenylboronic acid by GC-MS. The results showed that the highest contents of 3-MCPD fatty acid esters in vegetable oils were palm acid oil,sesame oil and rapeseed oil. It were 51250μg /kg,10400μg /kg and 9990μg /kg,from high to low,respectively. At the condition of 220℃ and 101. 3kpa,3-MCPD fatty acid esters of rapeseed oil had no obvious change after being treated30 min by different processes. The results indicated temperature was crucial for the formation of 3-MCPD fatty acid esters.

关 键 词：脂肪酸3-MCPD酯 植物油 菜籽油 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]