[Study on elimination of 3-chloro-1,2-propanediol in hydrolyzed vegetable protein by capillary electrophoresis with electrochemical detection].
A method was developed to estimate 3-chloro-1,2-propanediol (3-MCPD) in hydrolyzed vegetable protein (HVP) by capillary electrophoresis with electrochemical detection. The optimum conditions were investigated to determine 3-MCPD in hydrolyzed vegetable protein. In 30 mmol/L borax (pH 9.24) running buffer, separation of 3-MCPD from glycerol was achieved. A 328 microm copper-disk electrode used as the working electrode exhibited a good response at + 0.65 V (vs. saturated calomel electrode (SCE)) in 0.05 mol/L sodium hydroxide solution. The effects of pH value, temperature and hydrolysis time on the elimination of 3-MCPD in hydrolyzed vegetable protein were studied. By adjusting hydrolyzed vegetable protein to pH value of 8.0 and heating up for 1 h at 90 degrees C, the content of 3-MCPD in hydrolyzed vegetable protein could be controlled under the level of 1.0 mg/kg, which coincides with the criterion of food safety in China.
Xing
Xiaoping
X
School of Chemical and Material Engineering, Southern Yangze University, Wuxi 214036, China. xiaopingxing518@yahoo.com.cn
Cao
Yuhua
Y
D002681:China; D004563:Electrochemistry / Q000379:methods*; D019075:Electrophoresis, Capillary / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D005990:Glycerol / Q000031:analogs & derivatives* / Q000032:analysis / Q000302:isolation & purification; D006863:Hydrogen-Ion Concentration; D014674:Plant Proteins, Dietary / Q000032:analysis*; D000517:alpha-Chlorohydrin
D014674:Plant Proteins, Dietary; D000517:alpha-Chlorohydrin; D005990:Glycerol