The vegetable fats that are added to chocolate may contain monochloropropanediol esters (MCPDE) and glycidyl esters (GE). Therefore, the main goal of this work was to assess ester levels in 62 samples of chocolates using a modified sample preparation approach. The optimisation experiments that were performed as part of this study showed that the combination of fat extraction and incorporation of bulk aminopropyl (NH₂) sorbent facilitated the sample preparation process. In the case of the analysis of chocolates available on the market, only four samples did not contain any esters. The highest amount of 3-MCPDE, above 300 μg/kg, was found in filled chocolates containing mono- and diglycerides of fatty acids added as emulsifiers. The GE levels reached 123 μg/kg. The addition of vegetable fat to chocolates did not affect the ester content. MCPDE and GE were also detected in deodorised cocoa butters and lecithins for the food industry. These findings indicate that MCPDE and GE should be further monitored, as should other emulsifiers and cocoa butters.

添加到巧克力中的植物脂肪可能含有一氯丙二醇酯 (MCPDE) 和缩水甘油酯 (GE)。因此，这项工作的主要目标是使用改进的样品制备方法评估 62 个巧克力样品中的酯含量。作为本研究的一部分进行的优化实验表明，脂肪提取和散装氨丙基 (NH ₂) 吸附剂促进了样品制备过程。在分析市售巧克力的情况下，只有四个样品不含任何酯。3-MCPDE 含量最高，超过 300 μg/kg，存在于含有作为乳化剂添加的脂肪酸甘油单酯和甘油二酯的夹心巧克力中。GE水平达到123μg/kg。在巧克力中添加植物脂肪不会影响酯含量。在食品工业的除臭可可脂和卵磷脂中也检测到了 MCPDE 和 GE。这些发现表明，应进一步监测 MCPDE 和 GE，其他乳化剂和可可脂也应如此。