RIKILT, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
RIKILT, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands.
Food Chem. 2018 May 15;248:93-100. doi: 10.1016/j.foodchem.2017.12.025. Epub 2017 Dec 8.
In this study, the processing derived contaminants 2- and 3-monochloropropanediol (2- and 3-MCPD) esters and glycidyl esters (GEs) were analysed in 84 oil samples by GC-MS/MS for the discrimination of processing grades of olive oils as a potential authentication tool. Concentrations of 2- and 3-MCPD esters and GEs varied in the ranges 0-6 mg/kg, 0-1.5 mg/kg, and 0-1 mg/kg oil, respectively. The concentrations of the three compounds in lower grade olive oils were significantly higher (P < .001) than that in EVOO. A similar difference was observed for other refined and cold-pressed vegetable oils. The limit of fraud detection of lower grade oils in EVOO was 2% when using 3-MCPD esters, 5% for 2-MCPD esters, and 13-14% for GEs based on calculations of virtual mixtures of the current sample set. Especially the MCPD esters appear very specific and promising for the detection of lower processing grade oils in EVOO.
在这项研究中，通过 GC-MS/MS 分析了 84 个橄榄油样本中的加工衍生污染物 2-和 3-单氯丙二醇（2-和 3-MCPD）酯和缩水甘油酯（GEs），以区分橄榄油的加工等级，作为一种潜在的鉴定工具。2-和 3-MCPD 酯和 GEs 的浓度范围分别为 0-6mg/kg、0-1.5mg/kg 和 0-1mg/kg 油。低等级橄榄油中这三种化合物的浓度明显高于特级初榨橄榄油（P<.001）。其他精制和冷榨植物油也观察到类似的差异。当使用 3-MCPD 酯时，低等级油在特级初榨橄榄油中掺假的检测限为 2%，当使用 2-MCPD 酯时为 5%，当使用 GEs 时为 13-14%，基于当前样本集的虚拟混合物计算。特别是 MCPD 酯在检测特级初榨橄榄油中的低加工等级油方面表现出非常特异性和前景。
