縮水甘油脂肪酸酯(Glycidyl fatty acid esters , GEs)係新興食品加工污染物，研究已證實是由二酸甘油脂(Diacylglycerol, DAG)及單酸甘油脂(Monoacylglycerol, MAG)在高溫條件(≧200℃)下形成。主要產生於食用油精煉過程中的脫臭步驟，因此常見於各類精煉植物油如棕櫚油及在製程中使用精煉植物油的各種加工製品如嬰幼兒配方奶粉。此外，以燒烤、油炸、烘焙等方式烹調之食品，也可能於高溫烹調過程中衍生出GEs致食品污染。GEs經由飲食暴露進入腸胃道後，可代謝成游離態且具有遺傳毒性及致癌潛力之縮水甘油(Glycidol)。我國過去未針對加工食品中GEs進行全面檢測，亦缺乏適當之GEs檢測技術，以應用於後續完整市售加工食品中GEs背景值含量調查。因此，亟有必要針對加工食品樣本中 GEs之檢測技術進行開發，同時建置市售加工食品之全面完整抽樣計畫及採樣策略，以利後續進行加工食品採樣分析，了解國內市售加工食品之GEs污染現況。本研究首先針對市售加工食品，依其基質種類區分油脂類、低脂加工食品、高脂加工食品進行有效之GEs直接方法檢測技術開發。各類加工食品樣本經萃取、淨化後以高效率液相層析儀串聯式質譜儀(HPLC/MS/MS)進行定性定量分析，最後利用已開發之前處理及分析方法完成37件國內市售加工食品(油脂類、嬰幼兒奶粉、其他食品類)中GEs之背景含量分析，以進行確效。此外，本研究以國家攝食資料庫為基礎，考量GEs從原料到食品供應鏈中可能的潛在來源，運用系統性之抽樣方式規劃並採集12大類共280件市售加工食品，建置系統性的採樣策略。儀器分析條件選擇上，使用Pursuit XRs C18 column(2.0 × 150 mm, with 3.0 μm particles)以及移動相A(2 mM ammonium formate/0.05% formic acid in H2O)、移動相B(2 mM ammonium formate/0.05% formic acid in IPA)搭配本研究測試之最佳化離子對及梯度(M18-7-2)，針對7種GEs進行層析分離。前處理方法測試結果顯示，油脂類食品可使用20% EA/MTBE溶解油脂，並經4倍稀釋後以兩次1 g Si-SPE cartridge以及一次1 g C18-SPE cartridge進行淨化。對於低脂加工食品如米精等則以EA重複進行三次液液萃取，並經稀釋25倍後以1 g Si-SPE cartridge與500 mg HLB-SPE cartridge淨化。至於高脂加工食品如嬰兒配方奶粉，同樣以EA重複進行三次液液萃取，並於稀釋50倍後以1 g Si-SPE cartridge以及500 mg HLB-SPE cartridge分段流洗並收集GEs，以降低基質干擾提升回收率。三種前處理方法之分析結果皆符合本研究之品保品管規範。本方法開發後共完成37件食品樣本中7種GEs背景值分析，其中包括油脂類19件、嬰幼兒奶粉10件以及除油脂類及嬰幼兒食品外之其他加工食品8件。結果顯示所有樣本中7種GEs檢出率是以Ol-GE及St-GE均為65%最高，其次為Li-GE之51%。在所有樣本中所含7種GEs之平均濃度值以Ol-GE之284.60 ng/g最高，其次為Li-GE之240.10 ng/g及Pa-GE之 98.18 ng/g，而在油脂類樣本中7種GEs背景含量較其他食物種類高，尤以Ol-GE及Li-GE含量較高，分別為742.48 ng/g及680.25 ng/g。此外於19件油脂類樣本中共有2件超過歐盟EFSA所訂定之GEs限量規範1000 ng/g，超標率為11%；而10件嬰兒配方奶粉亦有2件超過規範值，超標率為20%。由上述結果顯示，本研究開發之三種前處理方法可應用於不同市售加工食品中GEs之定量分析。建議未來仍續完成本研究經系統性之採樣策略規劃之12大類共280件加工食品中7種GEs背景值含量調查，盡可能涵蓋所有可能受污染之加工食品，以釐清加工食品中GEs真正的貢獻來源。

Glycidyl fatty acid esters (GEs), one of the emerging contaminants in the food processing, have been identified that they are derived from diacylglycerol (DAG) and monoacylglycerides (MAG) under high-temperature (≧200℃), mainly formed during the deodorization step in the refining process of edible oils. GEs were almost found in diverse refined vegetable oils and processed foods using the refined vegetable oils. Moreover, foods may contribute high levels of GEs during high temperature cooking by grilling, frying, baking, etc. The presence of GEs in the diet have raised potential health concerns owing to GEs could release their free forms glycidol in the gastrointestinal tract, which had been identified as genotoxic and carcinogenic chemical. Furthermore, glycidol was been classified as “Probably carcinogenic to human’’ (group 2A) by the International Agency for Research on Cancer (IARC). In addition, glycidol has been requested to maintain as-low-as-reasonably achievable (ALARA) in processed food. Up to now, it has still lack of suitable GEs detection technology to be used for analyzing on processed foods in Taiwan. In order to determine the contamination levels of GEs in processed foods in Taiwan, the suitable extraction methods is needed. Therefore, the aims of this study were:(1) to develop suitable pretreatment methods and validate three group processed foods (oils, infant formulas and other processed foods) for 7 congeners of GEs in 37 food products;(2) to establish a systematic sampling method based on Taiwan's National Food Consumption Database for collecting 280 processed foods of 12 categories. For HPLC/MS/MS analysis conditions, the mobile phase used 75:25 MeOH/H2O (+2 mM ammonium formate/0.05% formic acid) and IPA (+2 mM ammonium formate/0.05% formic acid) with Pursuit XRs C18 column (3.0 μm, 2.0 × 150 mm), the peak shape and resolution of the 7 congeners of GEs were the best. Suitable direct analysis methods of 7 congeners of GEs were developed for the three food matrices (oils, low-fat products and high-fat products), and the samples are extracted, purified and quantified by HPLC-MS/MS. The developed extraction and clean-up method including (1) oils were dissolved by 20% EA/MTBE and cleaned-up by two times 1 g Si-SPE cartridge and one time 1 g C18-SPE cartridge after 4 times dilution; (2) low fat content foods were extracted three times with EA and cleaned-up by 1 g Si-SPE cartridge and 500 mg HLB-SPE cartridge after 25 times dilution;(3) high fat content foods extracted three times with EA and cleaned-up by 1 g Si-SPE cartridge and 500 mg HLB-SPE cartridge after 50 times dilution. All analytical result had met the regulation of quality assurance and quality control. In this survey, Ol-GE and St-GE were the most dominant GEs in three groups, followed by Li-GE. Moreover, Ol-GE was the most abundant GEs in three groups, followed by Li-GE and Pa-GE and the average concentration were 284.60, 240.10 and 98.18 ng/g. The background content of 7 congeners of GEs in oil samples was higher than other foods, especially Ol-GE and Li-GE, which are 742.48 ng/g and 680.25 ng/g, respectively. These results show that the three pretreatment methods developed in this study can be applied to the quantitative analysis of GEs in different processed foods. In the future, it is need to investigate continuously for 280 processed foods of 12 categories and focus on possible contamination routes for GEs during processed foods manufacturing.

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