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| Method for determination of fatty acid esters of chloropropanol in food |
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| KeyWord:food fatty acid esters of chloropropanol national standard |
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| Abstract: |
| Based on national standard Determination of chloropropanol and its fatty acid esters in food (GB 5009.191—2016), the problems of low absolute response values for 3-monochloropropane-1, 2-diol esters and 2-monochloropropane-1, 3-diol esters and their internal standard and large data differences between multiple laboratory were discussed. The n-hexane, different ester bond rupture reagent and reaction time were verified and optimized. The results showed that the n-hexane had no effect on the determination result, the optimal ester bond rupture reagent was 0.5 mol/L sodium methoxide-methanol solution, and the reaction time of ester bond rupture was 2 min. Through the international comparison and comparison of multi-brand standards, it was determined that the reasons of the problem were due to the difference in the purity of internal standard materials, and difference between the internal standard substances used in the standard curve and those used in the samples determination. It was recommended that when samples were tested, the standard and internal standard substances used in the standard curve should be used as far as possible and processed in the same way, so as to improve data accuracy. |
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