加工过程所产生之毒物单氯丙二醇酯类MCPDEsters.PDF

加工過程所產生之毒物 （四） 3-單氯丙二醇酯類 3-MCPD Esters 陳俊成 台灣大學農化研究所畢 食品健康品質提升讀書會成員 2014/02/25 3-MCPD ester污染的發現  In late 2006 a Czech research group reported about the detection of particularly high amounts of fatty acid esters of 3-chloropropane-1,2-diol (3-MCPD-esters) in edible oils  Z. ZELINKOVA., et., al., Food Additives and Contaminants, December 2006; 23(12): 1290– 1298  Working groups at German Federal Ministry of Consumer Protection (BMELV) and German Bundesinstitut für Risikobewertung (BfR, Federal Institut for Risk Assessment) were founded, to coordinate and stimulate different projects on 3-MCPDesters.引發國際關注 ！ Rüdiger Weißhaar, Eur. J. Lipid Sci. Technol. 2008, 110, 671–672 3-MCPD ester的形成  3-單氯丙二醇酯類在食用油脂於精製過程中，進行高 溫脫臭時產生。 由三甘油脂形成環狀烷基氫陽離子 （acyloxonium ion ）， 然後再與氯離子反應，形成3-單氯丙二醇酯類。  形成3-單氯丙二醇酯類的關鍵因子為氯離子、甘油、 三甘油脂、雙甘油脂及單甘油脂的存在，以及溫度和 時間。  在反應系統中增加單甘油脂及雙甘油脂量，3-單氯丙 二醇酯類呈直線增高的關係，主要異構物為3-單氯丙 二醇酯類，2-單氯丙二醇酯類也有，但濃度很低。 3-MCPD ester的形成  Formed during refining processes (deodorisation) at 240- 270°C  Glycidyl esters are formed mainly from DAG not TAG, no chlorine needed  MCPD di-esters are formed mainly from triacylglycerols (TAG), less from DAG, and need a chlorine source  MCPD esters and glycidyl esters typically formed at up to ~ 20 mg/kg 3-MCPD ester異構物 環氧丙醇酯類 Formation of 3-MCPD esters and glycidyl esters in neutralized/ bleached palm oil deodorized at different time and temperature Karel Hrncirik and Gerrit van Duijn, Eur. J. Lipid Sci. Technol. 2011, 113, 374–379 Formation of 3-MCPD esters and glycidyl esters in bleached palm oil deodorized at different time and temperature Chemical structures of esters of chloropropanols an