Development and validation of analytical methods for the analysis of 3-MCPD (both in free and ester form) and glycidyl esters in various food matrices and performance of an ad-hoc survey on specific food groups in support to a scientific opinion on comprehensive risk assessment on the presence of 3-MCPD and glycidyl esters in food

摘要

3-Monochloropropane-1,2-diol (3-MCPD), and 2-monochloropropane-1,3-diol (2-MCPD), are substances that might begenerated in the processing of food. EU legislation specifies maximum levels for 3-MCPD in hydrolysed vegetable proteinsand soya sauce. However, besides the free forms of 2- and 3-MCPD high levels of esterified MCPD forms were found infats and oils. Another group of substances identified in fats and oils are glycidyl esters (GE). In order to provide reliableoccurrence data on the levels of both bound and free forms of those substances, the European Food Safety Authority(EFSA) requested the Joint Research Centre (JRC) to develop suitable analysis methods and test the analysis methods ondifferent kinds of food. Consequently two analytical methods were developed. One of the developed methods allows thedetermination of ester-bound analytes, whereas the other analysis method is suitable to determine free 2-MCPD and free3-MCPD. Reliability of analysis results and robustness of the analysis methods were the main focus during methoddevelopment and optimisation. The analytes were extracted with organic solvents under mild conditions. GEs areconverted to monobromopropanediol esters (MBPD esters) prior to transesterification. MCPD esters and MBPD esters weretransesterified followed by derivatisation of the analytes with phenyl boronic acid (PBA) in organic solvent. The PBAderivatives were measured by gas chromatography mass spectrometry (GC-MS) applying stable isotope labelledanalogues of the analytes for quantification. The performance of both analysis methods was compliant with criteriaspecified by EFSA. The analytical methods were applied for the analysis of breads and bread rolls, fine bakery wares,smoked fish and meat products, fried and roasted meat, potato-based snacks and fried potato products, cereal-basedsnacks, and margarines. Analysis results were compiled and reported to EFSA in standard sample description (SSD) format.