烘焙模拟体系中单氯丙醇酯和缩水甘油酯的生成规律研究  

Changes of monochloropropanediol esters and glycidyl esters in model simulating bakery foods

作　　者：董李雅 吴永泰 婺鸣 李琳[2,3,4] 张霞[1,3,4] 李冰[1,3,4] DONG Liya;WU Yongtai;WU Ming;LI Lin;ZHANG Xia;LI Bing(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Dongguan University of Technology,Dongguan 523000,China;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,South China University of Technology,Guangzhou 510640,China;Engineering Research Center of Starch and Plant Protein Deep Processing,Ministry of Education,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]东莞理工学院,广东东莞523000 [3]华南理工大学广东省天然产物绿色加工与产品安全重点实验室,广东广州510640 [4]华南理工大学淀粉与植物蛋白深加工教育部工程研究中心,广东广州510640

出　　处：《食品与发酵工业》2023年第21期190-197,共8页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划项目(2017YFC1600401);广州市重点项目(201904020005)。

摘　　要：烘焙食品在热加工过程中容易产生单氯丙醇(monochloropropanediol,MCPD)酯和缩水甘油酯(glycidyl fatty acid esters,GEs)等危害物。为了明确这些危害物的生成规律,构建包括植物油、水、NaCl、酪蛋白的烘焙模拟体系,该研究监测了不同温度条件下3-氯丙醇酯(esters of 3-monochloro-1,2-propanediol,3-MCPD酯)、2-氯丙醇酯(esters of 2-monochloro-1,3-propanediol,2-MCPD酯)和GEs含量的变化,探究了油水比对MCPD酯和GEs的影响,从脂肪酸组成的角度探讨油脂种类对体系的影响,并进一步挖掘体系中MCPD酯和GEs含量与油脂氧化程度的相关性。结果表明,加热过程中MCPD酯和GEs同时存在生成与降解反应;温度、时间和油水比是影响MCPD酯生成的主要因素,其中加热温度和时间存在交互作用,体系中3-MCPD酯和2-MCPD酯含量随着时间延长先上升后下降并稳定;GEs也受温度和时间的影响,但不受油水比的影响;油脂的脂肪酸组成可能影响MCPD酯和GEs的生成,不饱和脂肪酸含量高(92.68%)的菜籽油体系中易生成更多的3-MCPD酯和2-MCPD酯;通过相关性分析发现,玉米油氧化程度与3-MCPD酯和2-MCPD酯含量呈负相关,而GEs含量与初级氧化程度呈正相关。该研究结果可为控制烘焙食品中MCPD酯和GEs的含量提供参考。Contaminants such as esters of monochloropropanediol(MCPD)and glycidyl esters(GEs)are prone to generate in bakery foods during thermal processing.To figure out the formation of these contaminants,models simulating bakery foods including vegetable oils,water,sodium chloride,and sodium casein were built.In this study,contents of 3-monochloro-1,2-propanediol(3-MCPD),2-monochloro-1,3-propanediol(2-MCPD),and GEs were monitored at different temperatures.The effect of the oil-water ratio on MCPD ester and GEs was investigated.The effects of oil types on the baking model were discussed considering the fatty acid composition of oil.Besides,the correlation between the content of MCPD esters with GEs and the degree of oil oxidation in the model were investigated.The results showed that both MCPD ester and GEs were formed and degraded simultaneously in the models during heating.Temperature,heating time and oil-water ratio were the main factors affecting MCPD esters,where temperature and time had an interactive effect.The contents of 3-MCPD esters and 2-MCPD esters in the model increased first and then decreased and stabilized during heating.GEs were also affected by temperature and time,but not by oil-water ratio.The fatty acid composition of oils may affect the formation of MCPD esters and GEs.The rapeseed oil model with high unsaturated fatty acid content(92.68%)tended to generate more 3-MCPD esters and 2-MCPD esters.What’s more,the degree of oxidation of maize oil was negatively correlated with the content of 3-MCPD and 2-MCPD esters,while the content of GEs was positively correlated with the degree of primary oxidation.The research may provide a reference for controlling the content of MCPD esters and GEs in bakery foods.

关 键 词：单氯丙醇酯 缩水甘油酯 烘焙 模拟体系 脂肪酸组成 油脂氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]