Hung Wei-Ching, Peng Guan-Jhih, Tsai Wen-Ju, Chang Mei-Hua, Liao Chia-Ding, Tseng Su-Hsiang, Kao Ya-Min, Wang Der-Yuan, Cheng Hwei-Fang
a Food and Drug Administration , Ministry of Health and Welfare, Executive Yuan , Taipei City , Taiwan.
Food Addit Contam Part B Surveill. 2017 Sep;10(3):233-239. doi: 10.1080/19393210.2017.1330292.
The adulteration of olive oil is an important issue around the world. This paper reports an indirect method by which to identify 3-monochloropropane-1,2-diol (3-MCPD) esters in olive oils. Following sample preparation, the samples were spiked with 1,2-bis-palmitoyl-3-chloropropanediol standard for analysis using gas chromatograph-tandem mass spectrometry. The total recovery ranged from 102.8% to 105.5%, the coefficient of variation ranged from 1.1% to 10.1%, and the limit of quantification was 0.125 mg/kg. The content of 3-MCPD esters in samples of refined olive oil (0.97-20.53 mg/kg) exceeded those of extra virgin olive oil (non-detected to 0.24 mg/kg). These results indicate that the oil refining process increased the content of 3-MCPD esters, which means that they could be used as a target compound for the differentiation of extra virgin olive oil from refined olive oil in order to prevent adulteration.
橄榄油掺假是一个全球性的重要问题。本文报道了一种间接方法，用于鉴定橄榄油中的3-氯-1,2-丙二醇（3-MCPD）酯。样品制备后，向样品中加入1,2-双棕榈酰-3-氯丙二醇标准品，采用气相色谱-串联质谱法进行分析。总回收率在102.8%至105.5%之间，变异系数在1.1%至10.1%之间，定量限为0.125 mg/kg。精炼橄榄油样品中3-MCPD酯的含量（0.97-20.53 mg/kg）超过特级初榨橄榄油（未检出至0.24 mg/kg）。这些结果表明，油脂精炼过程增加了3-MCPD酯的含量，这意味着它们可作为区分特级初榨橄榄油和精炼橄榄油以防止掺假的目标化合物。
