This study evaluates the content and formation of free and bound monochloropropanediol (MCPD) and bound glycidol (GE) in fine bakery wares from the German market. The analytical screening revealed, that free 3-MCPD can be quantified in products with low water and fat content, which are produced using high baking temperatures. Concentrations resulted to be 10.0 µg/kg (wafers), 14.1 µg/kg (crispbread) and 22.8 µg/kg (rusk) and are thus judged to be of minor significance when it comes to a potential introduction of a combined maximum level for free and bound species. As exception, considerable amounts of free 3-MCPD (maximum level of 265.4 µg/kg) were only quantified in cinnamon stars containing glycerine as additive. As expected, MCPDE were only quantified in products produced with refined vegetable oil (short bread, puff pastry, caramel biscuits, speculoos, cake, wafers, wholemeal biscuits and rusk). GE levels have already been significantly reduced compared to former studies, one cake showed a maximum content of 127.8 µg/kg. A model baking trial using ¹³C-3-MCPDE spiked butter as fat component in shortbread confirmed that free 3-MCPD and 2-MCPD, 3-MCPDE, 2-MCPDE or GE are not endogenously formed in marketable browned biscuits. A thermal or lipase-catalysed release of free 3-MCPD from its fatty acid esters can be excluded.

中文翻译：

---

2-MCPD，3-MCPD和2-MCPD，3-MCPD和缩水甘油的脂肪酸酯在精美的焙烤制品中

这项研究评估了来自德国市场的优质烘焙食品中游离和结合的一氯丙二醇（MCPD）和结合的缩水甘油（GE）的含量和形成。分析筛选显示，可以使用高烘烤温度生产的水和脂肪含量低的产品中量化游离的3-MCPD。浓度分别为10.0 µg / kg（威化饼），14.1 µg / kg（薄脆饼）和22.8 µg / kg（面包干），因此，当潜在地引入免费的最大联合含量时，被认为是次要的。和绑定的物种。作为例外，仅在含有甘油作为添加剂的肉桂星中定量了相当数量的游离3-MCPD（最大含量为265.4 µg / kg）。正如预期的那样，MCPDE仅在精制植物油（短面包，油酥，焦糖饼干，饼干，蛋糕，威化饼，全麦饼干和面包干）。与以前的研究相比，GE含量已经大大降低，其中一块蛋糕的最大含量为127.8 µg / kg。使用的模型烘焙试验作为脆饼中的脂肪成分的¹³ C-3-MCPDE加标黄油证实，市售的棕色饼干中没有内源形成游离的3-MCPD和2-MCPD，3-MCPDE，2-MCPDE或GE。可以排除游离3-MCPD从其脂肪酸酯的热或脂肪酶催化释放。