Abstract
3-chloropropane-1, 2-diol (3-MCPD) esters are a kind of food processing contaminants that especially occur in edible oil. This study investigated the impact of various factors on the formation of 3-MCPD esters in edible oil models with sodium chloride as chlorine donator during heat processing. The amount of 3-MCPD esters generated in the models were positively correlated with the concentration of sodium chloride. Fe3+ could significantly promote the formation of 3-MCPD esters. The formation of 3-MCPD esters also depended on pH value of oil, heating temperature and time. The highest level of 3-MCPD esters were obtained at pH 4.0 (2925.3 μg/kg), at 220 °C (9509.8 μg/kg) and for 8 h (4852.4 μg/kg), respectively. 3-MCPD esters were generated much more in the continuous heating model than in the intermittent one. The results are valuable to better understand the formation of 3-MCPD esters and also can provide references for reduction of 3-MCPD esters during edible oil processing and household cooking.
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