食用油脂中GEs的生成机制及其检测方法研究进展  

The Generative Mechanism and Detection Methods of GEs in Edible Oils-a Review

作　　者：崔海萍[1] 吴炜亮[1] 王力清[1] 綦艳[1] 郦明浩[1] 

机构地区：[1]国家食品质量监督检验中心(广东),广东产品质量监督检验研究院,广东佛山528300

出　　处：《广东化工》2014年第14期129-130,共2页Guangdong Chemical Industry

摘　　要：缩水甘油酯是在油脂精炼加工过程中产生的一种污染物,其本身并不具致癌性,然而其在人体中易分解代谢产生具有致癌性的3-氯丙二醇酯。因此,精炼食用油脂中的缩水甘油酯可能会引起食品安全问题。文章对缩水甘油酯的生成机制、安全风险及控制手段进行了综述,并对其检测方法进行了比较和探讨。The glycidyl esters are one of the pollutants in refined edible oils which generated from the refining process. Although glycidyl esters do not possess carcinogenicity, it could easily decompose to generate the cancerogen 3-chlorine propylene glycol ester through metabolism. Therefore, the glycidyl esters in refined edible oils may cause problem of food safety. In this paper, the generative mechanism, food risk and control methods of glycidyl esters were reviewed. In addition, the detection approaches of glycidyl esters had been compared in this review.

关 键 词：缩水甘油酯 食用油脂 生成机制 检测方法 

分 类 号：O65[理学—分析化学]