食品科学 ›› 2011, Vol. 32 ›› Issue (23): 339-341.doi: 10.7506/spkx1002-6630-201123068

• 专题论述 • 上一篇    下一篇

动植物油脂中3-氯-1,2-丙二醇酯的研究进展

郭娇娇,宫智勇*   

  1. 武汉工业学院食品科学与工程学院
  • 出版日期:2011-12-15 发布日期:2011-12-21
  • 基金资助:
    “十一五”国家科技支撑计划项目(2009BADB9B02);卫生部卫生行业科研专项(200902009)

Research Progress on 3-chloro-1,2-Propanediol in Fats and Oils

GUO Jiao-jiao,GONG Zhi-yong*   

  1. (College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)
  • Online:2011-12-15 Published:2011-12-21

摘要: 随着对氯丙醇的深入研究和检测技术的不断更新,在越来越多的食品中检测出高含量的氯丙醇。目前,有许多关于在动植物油脂中检测出3-氯-1,2-丙二醇(3-MCPD)酯的报道,并得出油脂精炼过程是产生3-MCPD酯的主要途径,精炼工艺中的脱臭工序是3-MCPD酯形成的关键工序。假设3-MCPD酯的含量按照100%转化,则转化生成的3-MCPD将远远超过每日最大耐受量(TDI)2μg/kg。因此,本文对3-MCPD酯的来源及影响因素、检测方法和其在动植物油脂中的发展趋势进行了综述。

关键词: 动植物油脂, 3-氯-1, 2-丙二醇酯, 检测方法

Abstract: With the deepening of chloropropanol research and continuous technological advances for its determination, more and more foods have been detected high levels of chloropropanol. In recent years, 3-chloro-1,2-propanediol (3-MCPD) esters have also been detected in fats and oils. Studies have clarified that the majority of 3-MCPD-esters in fats and oils is formed during the process of refining, involving deodorization as the key to 3-MCPD-ester formation and final content in fats and oils. Assuming 100% conversion of 3-MCPD-esters into 3-MCPD, the yield of 3-MCPD in fats and oils will be far more than the maximum tolerable daily intake (TDI) of 2μg/kg body weight. This paper reviews the source of 3-MCPD-esters in fats and oils, factors influencing its formation, and recent technological advances for their determination. Also, future trends of 3-MCPD research are forecasted.

Key words: fats and oils, 3-chloro-1,2-propanediol, detection method

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