食品科学 ›› 2020, Vol. 41 ›› Issue (8): 308-320.doi: 10.7506/spkx1002-6630-20181217-182

• 安全检测 • 上一篇    

菜肴中3-氯-1,2-丙二醇及其酯的含量分析

张璟琳,刘廷竹,黄明泉,孙宝国   

  1. (1.天津科技大学食品科学与工程学院,天津 300457;2.北京工商大学 食品质量与安全北京实验室,北京食品营养与人类健康高精尖创新中心,北京 100048)
  • 出版日期:2020-04-25 发布日期:2020-04-20
  • 基金资助:
    北京工商大学酒类风味品质与安全科研创新团队项目(PXM2019-014213-000007); 国家自然科学基金面上项目(31871749)

Determination of 3-Monochloro-1,2-propanediol and Its Fatty Acid Esters in Chinese Dishes

ZHANG Jinglin, LIU Tingzhu, HUANG Mingquan, SUN Baoguo   

  1. (1. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2020-04-25 Published:2020-04-20

摘要: 为了解我国饮食中3-氯-1,2-丙二醇(3-monochloro-1,2-propanediol,3-MCPD)及3-MCPD酯的含量范围,并为制定我国饮食中3-MCPD酯的最大每日耐受摄入量提供数据支撑,本实验以菜肴(39 种)为分析对象,样品经酸水解,七氟丁酰基咪唑衍生后,进气相色谱-串联质谱定量分析。该方法线性良好,相关系数为0.997 2~0.999 5;3-MCPD的加标回收率在95.0%~115.0%之间,相对标准偏差在2.9%~6%之间。结果表明,所有检测菜肴中均检出3-MCPD酯和3-MCPD,其在菜肴中的存在具有普遍性;餐馆菜肴中3-MCPD酯和3-MCPD的平均含量为516.11 μg/kg和17.88 μg/kg,而食堂菜肴中的含量较低,分别为75.86 μg/kg和10.43 μg/kg。在不同的烹饪方式产生3-MCPD酯和3-MCPD的量不同,含量由高到低依次为炸>干锅>炒>烧>炖。根据3-MCPD和3-MCPD酯暴露量计算结果,食堂菜肴均未超联合国粮食与农业组织/世界卫生组织联合食品添加剂专家委员会推荐的暂定每日最大耐受摄入量(provisional maximum tolerable daily intake,PMTDI),餐馆菜肴中3-MCPD的摄入量未超标,而3-MCPD酯为PMTDI值的2.2 倍。

关键词: 3-氯-1, 2-丙二醇, 3-氯-1, 2-丙二醇酯, 菜肴, 气相色谱-串联质谱, 暴露量

Abstract: This study aimed to investigate the ranges of 3-monochloro-1,2-propanediol (3-MCPD) and its fatty acid esters concentrations in the Chinese diet in order to offer supporting data to establish a maximum tolerable daily intake for 3-MCPD in China. The research objects in this study were 39 Chinese dishes. In this method, sulfuric acid methanol was used as ester cleavage reaction of chloropropanol esters, and then the extracts were derivatized with heptafluorobutyrylim idazole (HFBI) and analyzed with gas chromatography-tandem mass spectrometry (GC-MS/MS). Good linearity was obtained with correlation coefficients from 0.997 2 to 0.999 5. The spiked recoveries were in the range of 95.0%–115.0%, with relative standard deviations (RSDs) ranging from 2.9% to 6%. The results showed that both 3-MCPD and its esters were found in all dishes analyzed. The average concentrations of 3-MCPD esters and 3-MCPD were 516.11 and 17.88 μg/kg in restaurant dishes, and 75.86 and 10.43 μg/kg in school canteen dishes, respectively. Difference cooking methods had different influences on the generation of 3-MCPD and its esters, in decreasing order of importance: deep frying > griddling > stir frying > braising > stewing. The concentration of 3-MCPD in both canteen and restaurant dishes did not exceed the provisional maximum tolerable daily intake (PMTDI) established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and the concentration of 3-MCPD esters in canteen dishes did not exceed the PMTDI either, while that in restaurant dishes was 2.2 fold higher than the PMTDI.

Key words: 3-monochloro-1,2-propanediol, 3-monochloro-1,2-propanediol fatty acid esters, dishes, gas chromatography tandem mass spectrometry, exposure

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