摘要
食品中的氯丙醇污染是目前国际上广为关注的食品安全问题之一,最初在酸水解植物蛋白加工中被检出,近年来发现氯丙醇及其酯类化合物广泛存在于油脂及其加工品中,成为危害消费者身体健康的又一隐性因素,从而引起人们的再次高度关注。本文较为全面地介绍了氯丙醇的定义、分类,分析了氯丙醇的潜在毒性及在食品中的污染现状,总结了氯丙醇特别是3-氯-l,2-丙二醇(3-monochloropropanol-l,2-diol,3-MCPD)的可能形成途径,并归纳了油脂加工过程中可行的控制方法。
Chloropropanol, as a well known food contaminant first found in hydrolyzed vegetable protein, has become a widespread international concern on food safety issues. In recent years, chloropropanol and its esters were found widely existing in oil and its processed products, which has become a implicit factor that threats the health of consumers, and thus causing the people’s deep concern again. The characteristics of chlo-ropropanols such as definition, classification, potential toxicity, and possible formation mechanisms were in-troduced in this paper. The feasible strategies for the reduction of chloropropanols during the oil processing were also summarized.
出处
《食品安全质量检测学报》
CAS
2013年第6期1778-1784,共7页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(31371783)~~
关键词
氯丙醇
毒性
形成机制
控制
chloropropanols
toxicology
formation
control
