Mechanism of formation of 3-chloropropan-1,2-diol (3-MCPD) esters under conditions of the vegetable oil refining

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• 作者：Jan &Scaron ; midrkal ; ^{jan.smidrkal@vscht.cz" class="auth_mail" title="E-mail the corresponding author} ; Marké ; ta Tesařová ; Iveta Hrá ; dková ; Marké ; ta Berčí ; ková ; Aneta Adamčí ; ková ; Vladimí ; r Filip
• 关键词：DAG ; diacylglycerol ; DPG ; 1 ; 3-dipalmitoylglycerol ; 1 ; 3-dipalmitin ; HOSO ; high oleic sunflower oil ; HPC ; (totally) hydrogenated palmstearin ; MAG ; monoacylglycerol ; MPG ; 1-palmitoylglycerol ; 1-monopalmitin ; MESO ; sunflower oil methyl esters ; TAG ; triacylglycerol ; TBAC ; tetrabutylammonium chloride ; TPG ; tripalmitoylglycerol ; tripalmitin ; 3-MCPD ; 3-chloro-1 ; 2-propandiol ; 2-MCPD ; 2-chloro-1 ; 3-propandiol
• 刊名：Food Chemistry
• 出版年：2016
• 出版时间：15 November 2016
• 年：2016
• 卷：211
• 期：Complete
• 页码：124-129
• 全文大小：905 K

文摘

3-MCPD esters are contaminants that can form during refining of vegetable oils in the deodorization step. It was experimentally shown that their content in the vegetable oil depends on the acid value of the vegetable oil and the chloride content. 3-MCPD esters form approximately 2–5 times faster from diacylglycerols than from monoacylglycerols. It has been proved that the higher fatty acids content in the oil caused higher 3-MCPD esters content in the deodorization step. Neutralization of free fatty acids in the vegetable oil before the deodorization step by alkaline carbonates or hydrogen carbonates can completely suppress the formation of 3-MCPD esters. Potassium salts are more effective than sodium salts.