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Formation Mechanism of 3-Chloropropane-1,2-diol Esters in Edible Vegetable Oil

WU Shao-ming1,2, FU Wu-sheng1,2,3,4,*, YANG Gui-zhi4   

  1. 1. Fujian Key Laboratory of Zoonosis, Fujian Center for Disease Control and Prevention, Fuzhou 350001, China; 2. Key Laboratory of Food Safety Analysis and Detection, Ministry Education, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350108,China; 3. Teaching Base of Disease Control and Prevention, Fujian Medical University, Fuzhou 350001, China; 4. Department of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350004, China
  • Published:2014-01-22

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Abstract:

3-Chloropropane-1,2-diol esters (3-MCPD esters) is a newly emerged food contaminant of international interest.
3-MCPD esters have been detected in many kinds of foods such as infant formula products and edible vegetable oil at
relatively high levels. It is reported that 3-MCPD esters are mainly formed in refining process of vegetable oil rather than
in crude oil. The formation mechanism of 3-MCPD esters has been explored in EU countries. In this paper, the potential
factors such as vegetable oil types, possible precursors and refining processes for the formation of 3-MCPD esters in edible
vegetable oil are reviewed.

Key words: 3-Chloropropane-1,2-diol esters, vegetable oil, refining process, formation mechanism

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