Fatty Acid Esters of Chloropropanols and Glycidol in Foods
Fatty Acid Esters of Chloropropanols and Glycidol in Foods
Fatty Acid Esters of Chloropropanols and Glycidol in Foods
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Indirect methods 2<br />
Enzyme method: Lipase 24 hr, used less than chemical methods<br />
<strong>Acid</strong>ic method:<br />
Slow reaction with methanolic sulphuric acid, glycidol esters degraded<br />
Alkali rapid method:<br />
NaOMe < 10 m<strong>in</strong>s but MCPD → glycidol at vary<strong>in</strong>g levels depend<strong>in</strong>g on pH. Salt<br />
(NaCl) addition forms MCPD from glycidol<br />
Method 1 DGF st<strong>and</strong>ard method C-VI 17 (10). Determ<strong>in</strong>es the sum <strong>of</strong> MCPD from<br />
MCPD esters + glycidyl esters<br />
Method 2 DGF C-VI 18 (10) A. Determ<strong>in</strong>es MCPD from MCPD esters only, after<br />
removal <strong>of</strong> glycidyl esters<br />
Method 2 DGF C-VI 18 (10) B. Determ<strong>in</strong>es MCPD from MCPD esters but no Cl used<br />
<strong>and</strong> so MCPD not produced from glycidyl esters<br />
Alkali slow method:<br />
NaOMe at – 22° C 18 hr. Prevents MCPD → glycidol<br />
Use on bromide can allow determ<strong>in</strong>ation <strong>of</strong> glycidyl esters<br />
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