OPTIMIZED GC–MS/MS PROTOCOL FOR DETERMINING 2-MCPDE, 3-MCPDE, AND GLYCIDYL ESTERS IN INSTANT NOODLES

Abstract

2-Monochloropropane-1,3-diol esters (2-MCPDE), 3-monochloropropane-1,2-diol esters (3-MCPDE), and glycidyl esters (GE) are process contaminants formed during high-temperature processing of fat-rich foods. After entering the human body, these compounds can undergo hydrolysis to generate 2-MCPD, 3-MCPD, and glycidol, which have been reported for their potential carcinogenicity and adverse health effects. In this study, a GC–MS/MS analytical method was developed and optimized for the simultaneous quantification of 2-MCPDE, 3-MCPDE, and GE in food, with instant noodles selected as the representative matrix. Sample pretreatment parameters including sample mass, extraction and clean-up procedures, bromination conditions, hydrolysis reaction, and PBA derivatization were systematically investigated to maximize recovery and enhance analytical sensitivity with the method detection limit of 2 µg/kg, recovery from 83.6 to 111% . The optimized method was subsequently applied to the analysis of 18 commercial instant noodle samples. The results showed that all three compounds were detected in 100% of the samples, with concentrations ranging from 129–443 µg/kg for 2-MCPDE, 116–224 µg/kg for 3-MCPDE, and 144–332 µg/kg for GE. Several samples contained levels exceeding the reference limits established by the EU for infant formula and young-child food products, indicating potential food safety concerns. The optimized analytical procedure developed in this study can be applied in food testing laboratories and supports regulatory monitoring of fat-rich processed foods.