酸水解植物蛋白调味液中氯丙醇的危害与控制  

Hazard and control of chloropropanols in acid hydrolyzed vegetable protein seasoning

作　　者：江新业[1] 

机构地区：[1]北京圣伦食品有限公司,北京101401

出　　处：《中国食品添加剂》2013年第S1期164-171,共8页China Food Additives

摘　　要：酸水解植物蛋白调味液(HVP)指以含有食用植物蛋白的脱脂大豆、花生粕、小麦蛋白或玉米蛋白为原料,经盐酸水解,碱中和制成的液体鲜味调味品。但由于原料有脂肪的存在,在盐酸水解时不可避免会产生氯丙醇,食用氯丙醇含量过高的食品会对人体产生毒害作用,主要表现在对肝、肾、血液系统、生殖系统等均有毒性作用,而且还可以致癌。本文论述了氯丙醇的危害、酸水解植物蛋白中氯丙醇产生的机理、各国对食品中氯丙醇的限量要求,生产过程中氯丙醇的控制等。Acid hydrolyzed vegetable protein seasoning( HVP) refers to the containing edible defatted soy protein、peanut meal、wheat or corn protein as raw material,made by acid hydrolysis,alkali neutralization liquid umami seasoning。But the raw material is the presence of fat,in hydrolyzed will inevitably produce chloropropanols,edible excessive chloropropanols content of food will produce toxic effects on the human body,mainly in the toxic effects on the liver、kidney、blood system、reproductive system,but also can cause cancer。The paper discusses the hazard of chloropropanols,chloropropanols produce mechanism,the food of chloropropanols in limited requirements,chloropropanols in production process control。

关 键 词：水解植物蛋白 鲜味调味品 氯丙醇 

分 类 号：TS264[轻工技术与工程—发酵工程]