%0 Journal Article
%T Study on Elimination of 3-Chloro-1,2-Propanediol in Hydrolyzed Vegetable Protein by Capillary Electrophoresis with Electrochemical Detection<br>毛细管电泳-电化学检测法检测水解植物蛋白调味液中的3-氯-1,2-丙二醇及其应用
%A XING Xiaoping
%A CAO Yuhua
%A <br>邢晓平
%A 曹玉华
%J 色谱
%D 2006
%I 
%X 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.
%K capillary electrophoresis(CE)
%K electrochemical detection
%K 3-chloro-1
%K 2-propanediol(3-MCPD)
%K hydrolyzed vegetable protein(HVP)
%K hydrolysis<br>毛细管电泳
%K 电化学检测
%K 3-氯-1
%K 2-丙二醇
%K 水解植物蛋白调味液
%K 水解反应
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=6E709DC38FA1D09A4B578DD0906875B5B44D4D294832BB8E&cid=6579068328FE643F&jid=4D81E042D77AFEC6881D14759692069C&aid=7EE4F717BAC8EE98&yid=37904DC365DD7266&vid=B91E8C6D6FE990DB&iid=0B39A22176CE99FB&sid=C29816B2656377A7&eid=64963996248CBF47&journal_id=1000-8713&journal_name=色谱&referenced_num=0&reference_num=11