Czech J. Food Sci., 2004, 22(10):S255-S258 | DOI: 10.17221/10676-CJFS
Chloropropanols and their esters in cereal products
- RHM Technology Ltd, Lord Rank Centre, Buckinghamshire, UK, *E-mail: cghamlet@rhmtech.co.uk
Chloropropanols, in particular monochloropropanediols (MCPDs) are food contaminants that can form in the high temperature crust region of cereal products. Previous studies have indicated that MCPD-esters may be formed from a reaction between chloride ions and some lipids, although, to date, these compounds have not been reported in cereal products. MCPD-esters were extracted into an organic solvent and cleaned up by a preparative thin-layer chromatography procedure. Sample extracts were analysed using gas chromatography/mass spectrometry (GC/MS) and the data compared with that obtained from a reference MCPD-ester, prepared by a custom synthesis. A faster method using enzyme hydrolysis and GC/MS showed that MCPD-esters could also be determined as the amount of 3-MCPD released by a commercial lipase from Aspergillus oryzae. Under the conditions of enzyme hydrolysis, model system studies indicated that low levels of MCPDs might also be generated by a lipase catalysed reaction between short chain triacylglycerols and chloride ions.
Keywords: cereal products; chloropropanol-esters; chloropropanols; lipase; 3-MCPD-esters
Published: December 31, 2004 Show citation
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