油脂中氯丙醇形成机制及控制研究进展
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 chloropropanols such as definition, classification, potential toxicity, and possible formation mechanisms were introduced in this paper. The feasible strategies for the reduction of chloropropanols during the oil processing were also summarized.
标题：油脂中氯丙醇形成机制及控制研究进展
英文标题：Research progress of the formation mechanism and reduction of chloropropanol in edible oil
作者：
王维曼 武汉轻工大学食品科学与工程学院
胡志雄 武汉轻工大学食品科学与工程学院
齐玉堂 武汉轻工大学食品科学与工程学院
张维农 武汉轻工大学食品科学与工程学院
中文关键词:氯丙醇,毒性,形成机制,控制,
英文关键词:chloropropanols,toxicology,formation,control,
发表日期：2013-10-12
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