Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; Health Research Institute of Santiago de Compostela (IDIS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; Health Research Institute of Santiago de Compostela (IDIS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
Food Chem. 2019 Jan 1;270:214-222. doi: 10.1016/j.foodchem.2018.07.100. Epub 2018 Jul 17.
During the industrial refining process of edible oils and the manufacture of oil-based foodstuff, contaminants such as 3-monochloropropanediol (3-MCPD) fatty acid diesters can be produced. One hundred samples of different edible oils and related fatty food purchased from local Spanish markets were analyzed to evaluate the occurrence of these contaminants. Data of seven 3-MCPD diesters together with corresponding total 3-MCPD equivalents are presented. The procedure is based on a modified QuEChERS protocol followed by LC-MS/MS analysis. Extra virgin olive oil (EVOO) and unrefined oils did not contain detectable levels of the target analytes. The highest levels of 3-MCPD diesters were found in palm oils, for 1,2-Dilinoleoyl-3-chloropropanediol (LILI) and 1-2-Bispalmitoyl-3-chloropropanediol (PAPA) with concentrations close to 10 mg kg and in the lipid fraction of margarines (8.09, 3.77 and 3.72 mg kg for LILI, PAPA and 1-Oleoyl-2-linoleoyl-3-chloropropanediol (OLLI), respectively).
在食用油的工业精炼过程和油基食品的制造过程中，可能会产生 3-单氯丙二醇（3-MCPD）脂肪酸二酯等污染物。本研究分析了从当地西班牙市场购买的 100 种不同食用油和相关脂肪食品，以评估这些污染物的存在情况。本文提供了七种 3-MCPD 二酯及其相应的总 3-MCPD 当量的数据。该方法基于改良的 QuEChERS 协议，然后进行 LC-MS/MS 分析。特级初榨橄榄油（EVOO）和未精炼油未检测到目标分析物。棕榈油中 3-MCPD 二酯的含量最高，1,2-二亚油酰基-3-氯丙二醇（LILI）和 1,2-双棕榈酰基-3-氯丙二醇（PAPA）的浓度接近 10 mg/kg，而在人造黄油的脂质部分（LILI、PAPA 和 1-油酰基-2-亚油酰基-3-氯丙二醇（OLLI）的浓度分别为 8.09、3.77 和 3.72 mg/kg）。
