Formation of 3-chloropropane-1,2-diol esters in model systems simulating thermal processing of edible oil
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- 作者：Chang Lia ; 1 ; lichang@ncu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yongqiang Zhoua ; 1 ; ncuskzhouyongqiang@163.com" class="auth_mail" title="E-mail the corresponding author ; Jianpeng Zhua ; 610777153@qq.com" class="auth_mail" title="E-mail the corresponding author ; Sunan Wangb ; swang8000@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Shaoping Niea ; spnie@ncu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Mingyong Xiea ; myxie@ncu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：3-MCPD esters ; Edible oil ; Thermal processing ; Model system
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：586-592
- 全文大小：1129 K
文摘
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Fe3+ could significantly promote the formation of 3-MCPD esters.
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3-MCPD esters decreased dramatically with the increase of pH value.
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3-MCPD esters decomposed by heating long time at high temperature.
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The continuous heating model generated more 3-MCPD esters than the intermittent one.
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