热加工食品中 3-单氯丙二醇脂肪酸酯（3-MCPDEs）和缩水甘油脂肪酸酯（GEs）的间接定量方法的开发。

Development of Indirect Quantitative Methods for 3-MCPD Fatty Acid Esters (3-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Thermally Processed Foodstuffs.

机构信息

Research & Development Headquarters, House Foods Group Inc.

Ministry of Agriculture, Forestry and Fisheries.

出版信息

J Oleo Sci. 2022 Jan 8;71(1):15-29. doi: 10.5650/jos.ess21114. Epub 2021 Dec 8.

DOI:10.5650/jos.ess21114

PMID:34880147

Abstract

For indirect determination of 3-chloro-1,2-propanediol fatty acid esters (3-MCPDEs) and glycidyl fatty acid esters (GEs) in thermally processed foodstuffs distributed in Japan, we modified two published methods, an enzymatic method (later approved as JOCS Standard Method for the Analysis of Fats, Oils, and Related Materials 2.4.14 and Joint JOCS/AOCS Official Method Cd 29d-19) and EFSA method developed by the Joint Research Centre of the European Commission. The performance of these methods was demonstrated to be satisfactory. The partially modified enzymatic method showed mean recoveries of 93.7-98.5% for 3-MCPDEs, 94.4-98.4% for GEs, and HorRat values of 0.06-0.78 in analyses of 6 types of foods including Japanese specific foods (fried rice cracker, fried instant noodle, biscuit, karinto, vegetable tempura, and frozen deep-fried chicken) spiked with 3-MCPD dioleate and glycidyl oleate at 0.02-0.04 mg/kg or 0.2-0.4 mg/kg. The partially modified EFSA method showed mean recoveries of 96.6-99.4% for 3-MCPDEs, 95.7-100.1% for GEs, and HorRat values of 0.14-1.05 in analyses of 5 types of foods (not including karinto) spiked simultaneously with 3-MCPD dioleate and glycidyl oleate at either 0.02-0.04 mg/kg or 0.2-0.4 mg/kg. The results of analyses of 9 samples (fried rice cracker, biscuit, 2 potato crisps, fried potato snack, baked cracker, cracker dough, seafood tempura, and frozen deep-fried chicken) using these 2 methods were comparable. The 95% confidence intervals determined with weighted Deming regression analysis between the results of 3-MCPDEs or GEs in the same samples analyzed by the 2 methods showed: the slope around 1 (3-MCPDEs, 0.982-1.025; GEs, 0.887-1.078); and intercept close to 0 (3-MCPDEs, －0.002-0.003; GEs, －0.011-0.015). These data confirmed that the concentrations of 3-MCPDEs and GEs in food samples determined by 2 independent analytical methods were equivalent.

摘要

为了间接测定在日本销售的热处理食品中 3-氯-1,2-丙二醇脂肪酸酯（3-MCPDEs）和缩水甘油脂肪酸酯（GEs），我们对两种已发表的方法进行了修改，一种是酶法（后来被批准为 JOCS 脂肪、油和相关材料分析标准方法 2.4.14 和联合 JOCS/AOCS 官方方法 Cd 29d-19）和欧盟委员会联合研究中心开发的 EFSA 方法。这些方法的性能得到了验证，结果令人满意。部分修改后的酶法在分析包括日本特有的油炸米饼、油炸方便面、饼干、炸薯条、蔬菜天妇罗和冷冻炸鸡在内的 6 种食品时，对 3-MCPD 二油酸酯和缩水甘油油酸酯的回收率为 93.7-98.5%，94.4-98.4%，HorRat 值为 0.06-0.78；当以 0.02-0.04mg/kg 或 0.2-0.4mg/kg 的浓度向这些食品中添加 3-MCPD 二油酸酯和缩水甘油油酸酯时，回收率为 96.6-99.4%，95.7-100.1%，HorRat 值为 0.14-1.05。同时向这 5 种食品（不包括炸薯条）中添加 3-MCPD 二油酸酯和缩水甘油油酸酯，浓度为 0.02-0.04mg/kg 或 0.2-0.4mg/kg，用这两种方法分析的结果回收率分别为 96.6-99.4%和 95.7-100.1%，HorRat 值为 0.14-1.05。用这两种方法分析 9 个样品（油炸米饼、饼干、2 种薯片、油炸土豆小吃、烤饼干、饼干面团、海鲜天妇罗和冷冻炸鸡）的结果是可比的。用加权 Deming 回归分析确定的两种方法在同一样品中分析的 3-MCPDEs 或 GEs 结果的 95%置信区间为：斜率接近 1（3-MCPDEs，0.982-1.025；GEs，0.887-1.078）；截距接近 0（3-MCPDEs，-0.002-0.003；GEs，-0.011-0.015）。这些数据证实了用两种独立的分析方法测定食品样品中 3-MCPDEs 和 GEs 的浓度是等效的。