温度和氯离子对初榨胡麻油中3-MCPD酯生成的影响  

Effects of Temperature and Chloridion Content on The Formation of 3-MCPD Esters in Virgin Flaxseed Oil

作　　者：王永瑞[1,2] 王丹 徐宇丽 魏长庆 Wang Yongrui;Wang Dan;Xu Yuli;Wei Changqing(College of Food Science, Shihezi University, Shihezi 832000;Key Laboratory of Xinjiang Plant Medicine Resouree Utilization, Shihezi 832000;Shihezi Entryexit Inspection and Quarantine Bureau, Shihezi 832000)

机构地区：[1]石河子大学食品学院,石河子832000 [2]新疆植物药资源利用教育部重点实验室,石河子832000 [3]石河子出入境检验检疫局,石河子832000

出　　处：《中国粮油学报》2018年第5期43-48,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金青年科学基金(31401617);国家自然科学基金地区科学基金(31360389;31760434);中国博士后科学基金第59批面上资助项目(168667);石河子大学高层次人才项目(RCZX201524)

摘　　要：采用气相色谱-负化学离子源-质谱(GC-NCI-MS)联用技术,建立了测定食用植物油中3-氯丙醇酯(3-MCPD酯)含量的分析方法。该方法在0.01~0.10 mg/kg范围内线性关系良好(r^2=0.997 4),检出限为5μg/kg,定量限为20μg/kg。加标回收率在80.47%~81.68%之间,相对标准偏差在5.60%~8.35%之间。对初榨胡麻油中3-MCPD酯进行检测,结果表明:低温炒籽对于初榨胡麻油中3-MCPD酯生成没有影响。将油样加热至160℃~200℃范围内,初榨胡麻油中3-MCPD酯的生成随温度的升高以而增加,但增加不明显。将油样加热至200℃时,初榨胡麻油中3-MCPD酯的生成随加热时间的增加而增加,但增长不显著。但将油样加热至200℃时,随着氯离子含量的增加,初榨胡麻油中3-MCPD酯呈显著上升趋势。Gas chromatography-negative chemical ionization-mass spectrometry （GC-NCI-MS） was used in order to establishing a method for the content determination of 3-Monochloro-1,2-propanediol ester （3-MCPDE） in vegetable oils. The method showed good linear relationship in the range of 0.01-0.10 mg/kg （r^2=0.997 4）. The detection limit and quantification limit were 5 μg/kg and 20 μg/kg respectively. The recovery rate was between 80.47%-81.68%, and the relative standard deviation was between 5.60%-8.35%. The content of 3-Monochloro-1,2-propanediol ester （3-MCPDE） in virgin flaxseed oil was detected, and the results shown： The low temperature of roasted flaxseed had no effect on the formation of 3-MCPD esters in virgin flaxseed oil. When heated at 160 °C to 200 °C, with the increase of oil temperature, the content of 3-MCPD ester in the virgin flaxseed oil was slightly increased. When heated at 200 °C, the heating time had slightly effect on the formation of 3-MCPD esters in virgin flaxseed oil. But at the same heating temperature, with the increase of chloride content, the content of 3-MCPD ester in the virgin flaxseed oil was significantly increased.

关 键 词：气相色谱-负化学离子源-质谱联用技术 初榨胡麻油 3-氯丙醇酯 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]