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Study on the Carcinogen 3-chloro-1, 2-propanediol by Capillary Electrophoresis

Author: XingXiaoPing
Tutor: CaoYuHua
School: Jiangnan University
Course: Applied Chemistry
Keywords: Capillary Electrophoresis Electrochemical detection 3 - chloro - 1,2 - propanediol
CLC: O623.413
Type: Master's thesis
Year: 2006
Downloads: 67
Quote: 2
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Abstract


The purpose of this project is to use capillary electrophoresis electrochemical detection carcinogen 3 - chloro - 1,2 - propanediol (3-MCPD). The research consists of three main parts. 1, to establish a method for determination of 3-MCPD in soy sauce; 2 study of 3-MCPD hydrolysis reaction materialized constant - the activation energy of the hydrolysis reaction rate constant; 3 Laboratory small test to explore in the production of acid hydrolyzed vegetable protein in control and eliminate the optimum conditions for 3-MCPD. The first part is to study capillary electrophoresis electrochemical detection method for the determination of optimal experimental conditions for 3-MCPD in soy sauce. There are multiple confounders experiments selected structural properties of 3-MCPD in soy sauce similar to propylene glycol and glycerol disruptors be considered. Experimental results show that, in 30mmol / L, pH9.24 borate buffer solution, a separation voltage of 12 kV is applied, the three substances are well separated; 0.45 mm copper electrode at 0.65V (vs. SCE), Electrode potential, the three substances have a better response, thereby achieving the content of the quantitative detection of soy sauce, 3-MCPD. The law of the linear range of 3-MCPD 2.0 × 10-4 g / mL to 6.6 × 10-5 g / mL, and limits of detection (S / N = 3) and 1.3 × 10-7 g / mL, real samples The average recovery of 3-MCPD 93.8-107.7%. The second portion, the main study the hydrolysis reaction of the 3-MCPD and projections materialization constant of the hydrolysis reaction. 80 ° C, 85 ° C, 90 ° C conditions, constant temperature water bath heated by capillary electrophoresis with electrochemical detection, monitoring the content of 3-MCPD in the different reaction time periods hydrolyzate. ,3-MCPD hydrolysis reaction results show that follow the laws of a reaction, as the temperature increases the reaction rate increases. 80 ° C, 85 ° C and 90 ° C, regarded hydrolysis reaction rate were 3.8 × 10-3 min-1, 7.1 × 10-3 min-1 and 11.5 × 10-3 min-1, the activation energy of the hydrolysis reaction of 118.1 k J / mol, a result consistent with the literature. The third part, the main exploration to control and eliminate the optimum conditions for 3-MCPD in hydrolyzed vegetable protein seasoning production. In the different hydrolysis temperature (85 ° C, 90 ° C), the pH value (5.0-8.0), and the hydrolysis time (1h-6h), respectively, to a hydrolysis reaction experiments, was measured using capillary electrophoresis with electrochemical detection method different periods 3-MCPD content, select Control 3-MCPD in optimal conditions within the allowable range. Under optimal conditions, in hydrolyzed vegetable protein seasoning homemade experiments investigated the reliability of the selection of the optimum conditions. The results showed that, at pH 8.0, 90 ° C hydrolysis 1h effective control of 3-MCPD content within the limits allowed by the state.

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CLC: > Mathematical sciences and chemical > Chemistry > Organic Chemistry > Aliphatic compounds ( acyclic compounds) > Aliphatic alcohols (alcohols, hydroxy compounds) and its derivatives > Aliphatic alcohol > Polyols
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