Kourimsky Tomas, Tomasko Jakub, Hradecka Beverly, Hrbek Vojtech, Kyselka Jan, Pulkrabova Jana, Hajslova Jana
Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Technicka 3, 166 28, Prague 6, Czech Republic.
Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Technicka 3, 166 28, Prague 6, Czech Republic.
Food Chem. 2025 Feb 15;465(Pt 1):141919. doi: 10.1016/j.foodchem.2024.141919. Epub 2024 Nov 5.
The knowledge of chloropropanediols (MCPD) fatty acid esters formation pathways is an important condition for these processing contaminants mitigation. This study aimed to assess the potential of a group of lipophilic environmental contaminants, polychlorinated alkanes, commonly known as chlorinated paraffins (CPs), to contribute to the formation of MCPD esters. Laboratory-scale model systems representing vegetable oils contaminated with both a technical mixture of short-chained CPs and individual short-chained CPs were designed and subjected to heat treatment (230 °C, 2 h) to simulate the deacidification and deodorisation processes. A substantial increase in MCPD content (up to 3.4 times the control levels) was observed in systems spiked with a technical mixture. MCPD formation seems to correlate very well with the concentration of CPs in these systems. Based on the generated data, we can conclude that the processing of vegetable oils contaminated with CPs might contribute to elevated concentrations of MCPD.
了解氯丙二醇（MCPD）脂肪酸酯的形成途径是减轻这些加工污染物的重要条件。本研究旨在评估一类亲脂性环境污染物——多氯烷烃（通常称为氯化石蜡，CPs）促进MCPD酯形成的可能性。设计了实验室规模的模型系统，该系统代表被短链CPs技术混合物和单个短链CPs污染的植物油，并进行热处理（230°C，2小时）以模拟脱酸和脱臭过程。在添加了技术混合物的系统中，观察到MCPD含量大幅增加（高达对照水平的3.4倍）。MCPD的形成似乎与这些系统中CPs的浓度密切相关。根据所生成的数据，我们可以得出结论，被CPs污染的植物油加工过程可能导致MCPD浓度升高。
