## Abstract Fatty acid esters of 3‐chloropropane‐1,2‐diol (3‐MCPD) and glycidol are a newly identified class of food process contaminants. They are widespread in refined vegetable oils and fats and have been detected in vegetable fat‐containing products, including infant formulas. There are no toxi
Critical factors of indirect determination of 3-chloropropane-1,2-diol esters
✍ Scribed by Karel Hrncirik; Zuzana Zelinkova; Alessia Ermacora
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 120 KB
- Volume
- 113
- Category
- Article
- ISSN
- 1438-7697
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## Abstract A method for the determination of total 3‐chloropropane‐1,2‐diol (3‐MCPD) in edible fats and oils was presented. 3‐MCPD was released from 3‐MCPD fatty acid esters by transesterification with NaOCH~3~/methanol. After derivatization with phenylboronic acid, 3‐MCPD was determined by GC‐MS.
Densities, apparent molar volumes, and surface tension of aqueous 3-chloropropan-1-ol and 3-chloropropan-1,2-diol were determined at temperatures from (283.08 to 308.15) K. The results of the volumetric measurements have been used to calculate the following thermodynamic quantities at T = 298.15 K.