Keywords

Capillary Electrophoresis(Ce),Electrochemical Detection,3-Chloro-1,2-Propanediol(3-Mcpd),Hydrolyzed Vegetable Protein(Hvp),Hydrolysis Capillary Electrophoresis,Electrochemical Detection,3-Chloro-1,2-Propanediol,Hydrolysis Vegetable Protein Flavoring Liquid, Hydrolysis Reaction

Abstract

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.

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Original research done by XING Xiaoping,CAO Yuhua, Xing Xiaoping, Cao Yuhua

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