Study on Elimination of 3-Chloro-1,2-Propanediol in Hydrolyzed Vegetable Protein by Capillary Electrophoresis with Electrochemical Detection
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 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.