Titre du document / Document title
Chloropropanols and their esters in cereal products
Auteur(s) / Author(s)HAMLET C. G.
SADD P. A.
Résumé / Abstract
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.
Revue / Journal TitleCzech journal of food sciences
Source / Source
2004, vol. 22, NS, pp. 259-262 [4 page(s) (article)]
Langue / Language
Editeur / Publisher
Ceská akademie zemědělských věd, Praha, TCHEQUE, REPUBLIQUE
Localisation / Location
INIST-CNRS, Cote INIST : 14011 D, 35400011421949.0750
Nº notice refdoc (ud4) : 16153469