食品科学 ›› 2013, Vol. 34 ›› Issue (21): 375-378.doi: 10.7506/spkx1002-6630-201321074

• 专题论述 • 上一篇    下一篇

食用植物油中氯丙醇酯的形成途径与检测方法

刘 京1,2,王瑛瑶1,*,段章群1,张 晖2,王 立2,魏翠平1,栾 霞1   

  1. 1.国家粮食局科学研究院,北京 100037;2.江南大学食品学院,江苏 无锡 214122
  • 收稿日期:2012-11-27 修回日期:2013-09-27 出版日期:2013-11-15 发布日期:2013-10-28
  • 通讯作者: 王瑛瑶 E-mail:wyy@chinagrain.org
  • 基金资助:

    国家“863”计划项目(2013AA102104);中央级公益性科研院所基本科研业务专项(ZX1217)

Formation Pathways and Detection Methods of Chlorine Propanol Esters in Edible Vegetable Oil

LIU Jing1,2,WANG Ying-yao1,*,DUAN Zhang-qun1,ZHANG Hui2,WANG Li2,WEI Cui-ping1,LUAN Xia1   

  1. 1. Academy of State Administration of Grain, Beijing 100037, China;
    2. College of Food Science, Jiangnan University, Wuxi 214122, China
  • Received:2012-11-27 Revised:2013-09-27 Online:2013-11-15 Published:2013-10-28
  • Contact: WANG Ying-yao E-mail:wyy@chinagrain.org

摘要:

近年来,食用油脂中的氯丙醇酯是引起广泛关注的潜在危害因子。其中,3-氯-1,2-丙二醇(3-MCPD)酯是氯丙醇酯类化合物的研究重点。本文概述食用油脂体系中3-氯丙醇酯的形成机理、控制措施,以及不同检测方法及其应用优劣,旨在为促进对食用油脂中加工污染物危害的认识和控制提供一定的参考。

关键词: 氯丙醇酯, 食用油脂, 形成机理, 控制措施, 检测方法

Abstract:

Chlorine propanol esters become a new potential risk factor of wide concern in edible oils.
3-Chloropropane-1,2-diol (3-MCPD) ester is the most important material in the chlorine propanol compounds. The
formation mechanism, control technique, detection methods and the applications of 3-chlorine propanol esters in
edible oils system were reviewed in this paper, which will provide the understanding and control for the hazards of
contaminant formation in the processing of edible oils.

Key words: chlorine propanol esters, edible oil, formation mechanism, control technique, analysis methods

中图分类号: