Formation and decomposition of 3-chloropropane-1,2-diol in model systems

M. Doležal, P. Calta and J. Velíšek
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M. Doležal: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: marek.dolezal@vscht.cz
P. Calta: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: marek.dolezal@vscht.cz
J. Velíšek: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: marek.dolezal@vscht.cz

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S263-S266

Abstract: Model experiments were carried out using mixtures of 3-chloropropane-1,2-diol (3-MCPD), its precursor glycerol, NaCl, water and an emulsifier. The aim of this study was to simulate formation and decomposition of 3-MCPD at the surface layers of thermally processed foods containing naturally present or intentionally added salt. The formed 3-MCPD levels depend on temperature and reach the maximum value at 230°C. One kg of glycerol gives rise to about 50 mg of 3-MCPD, while about 0.6 mg of 3-MCPD arise at 100°C. The rate constants k1 of 3-MCPD formation from glycerol and constants k2 of 3-MCPD decomposition were calculated employing the first order reaction kinetics. The rate constants k2 of 3-MCPD degradation are higher than the respective constants of its formation. Other kinetic parameters (time of maximum concentration) were also calculated and the achieved results were discussed with respect to levels of 3-MCPD in foods.

Keywords: 3-chloropropane-1; 2-diol (3-MCPD); reaction kinetics; GC/MS (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10677-cjfs

DOI: 10.17221/10677-CJFS

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