关键词: 关键词：微波, 3-MCPD脂肪酸酯, NaCl, pH, 时间, 不连续微波, 金属离子

Abstract: Abstract：A series of experiments have been built and accomplished with certain models by simulating oil microwave processing in order to explore the formation of bound 3-chloropropane-1,2-diol (3-MCPD) which was closely related to different oil types, NaCl solution, pH, time, intermittent microwave processing and metal ions. The results are shown below, (1) Roasted oils had obvious increment of bound 3-MCPD after having been microwave processed, and the increment exceeded 9 mg/kg which was more than the increment of other oils. (2) The amount of 3-MCPD esters was increased with increasing concentration of sodium chloride solution and increased firstly and then decreased with increasing proportion of sodium chloride solution, reached maximum value at 20%. (3) Acidic condition can promote the formation of bound 3-MCPD, while alkaline condition will restrain the formation. (4) The amount of bound 3-MCPD increased with increasing time under 10 minutes. (5) When compared to continuous microwave processing for equal time, intermittent microwave processing would limit the production of bound 3-MCPD. (6) Metal ions could signally promote the formation of 3-MCPD esters as metal ions could act catalyst to promote the formation of reactive intermediates during the formation react of bound 3-MCPD.Therefore, this present study could be regarded as a data support for the research on limiting formation of 3-MCPD esters during microwave processing of foods.

Key words: Key words：microwave, bound 3-MCPD, NaCl, pH, time, intermittent microwave, metal ions