Decomposition of Glycidyl Esters in the Model Systems
Vojtěch Ilko, Marek Doležal, Jan Velíšek, Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague, Czech Republic

Esters of glycidol and 3-chloropropane-1,2-diol (3-MCPD) are classified as process contaminants of foods. The aim of this work was to design a model system that would allow to monitor the kinetics and reactivity of glycidol esters. With regard to sporadic knowledge of the mechanism of these substances, these models should also help to confirm the expected mechanisms that lead to the formation of glycidyl esters in foods, especially in vegetable oils. Kinetics of decomposition were observed from the starting materials glycidyl palmitate. Palmitic acid was chosen not only because of its frequent occurrence in the oils and hence food, but also with respect to its oxidative stability.
It was established GC/MS method, which allows analysis of all expected compounds simultaneously. Deuterated analogues of analytes were used as the internal standards for quantification. As an inert material to simulate the food matrix was chosen silica. In kinetic study were examined the effect of the chloride ion content, water content, and influence of temperature and heating time on the formation and decomposition of analytes. Rate constants of monitored reactions were calculated.