Contamination analysis of chloropropanol esters and glycidyl esters in fried food and puffed food

ObjectiveTo analyze the contamination levels of 3-MCPDE （3-monochloropropane-1，2-diol esters）， 2-MCPDE （2-monochloropropane-1，3-diol esters） in fried food and puffed food， and we could provide a scientific basis for conducting risk assessment to the exposure levels of MCPDE and GE.MethodsWe detected chloropropanol esters and glycidyl esters by isotope dilution gas chromatography - tandem mass spectrometry and conducted an analysis of 3-MCPDE， 2-MCPDE and GE contamination levels in 55 fried food samples and 66 puffed food samples.ResultsThe detection rates of 3-MCPDE， 2-MCPDE and GE in fried food and puffed food were all 100%， and the concent range of 3-MCPDE， 2-MCPDE and GE in fried food were 0.052 5-1.59， 0.023 2-0.798 and 0.025 7-3.06 mg/kg. The concent range of 3-MCPDE， 2-MCPDE and GE in puffed food were 0.089 2-2.31， 0.047 7-0.867 and 0.075 5-2.58 mg/kg.ConclusionThe results indicated that the contamination levels of 3-MCPDE， 2-MCPDE and GE in puffed food were higher than fried food， and we should put more attention on MCPDE and GE contamination in puffed food.