食用油中3-氯-1,2-丙二醇酯的研究进展  

Advances in 3- Monochloropropanol- 1,2- diol Esters in Edible Oil

作　　者：焦博[1] 胡晖[1] 刘红芝[1] 刘丽[1] 石爱民[1] 王强[1] 

机构地区：[1]农业部农产品加工综合性重点实验室/中国农业科学院农产品加工研究所,北京100193

出　　处：《中国粮油学报》2015年第6期140-146,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2012BAD29B03);公益性(农业)行业科研专项(201303072);中国农业科学院科技创新工程(CAAS-ASTIP-201X-IAPPST)

摘　　要：3-氯-1,2-丙二醇酯是形成于食用油加工过程中的污染物质。在对食用油中3-氯-1,2-丙二醇酯文献分析的基础上,综述了食用油中3-氯-1,2-丙二醇酯的研究进展,主要包括氯丙醇类物质的结构类型;不同国家和地区的污染水平现状及限量标准;近期建立的检测方法;氯化物和脂类前体物质以及形成原理;精炼前、精炼中和精炼油到成品油3个阶段的控制措施。同时指出了现阶段主要存在的问题,并对今后研究的方向和重点进行了展望。旨在为完善有效控制油脂加工过程中3-氯-1,2-丙二醇酯的产生、保障油脂安全提供依据。3-Monochloropropanol-1,2-diol Esters are contaminants formed during edible oil processing. Based on the analysis of references of 3-monochloropropanol-1,2-diol esters, this article summarized the study results of recent research done on the structures of chloropropanol esters; their levels and limitations in different countries and districts; the recent developed detection methods; chloride and lipid precursor and the formation mechanism; mitigation strategies in three phases including before refining, during refining and after refining. In the meantime, the existing problems were analyzed and the direction and priority of research were prospected to provide a theoretical basis for improving the effective control of 3-monochloropropanol-1,2-diol esters during oil processing and guaranteeing oil safety.

关 键 词：3-氯-1 2-丙二醇酯 污染水平及限量 检测方法 形成原理 控制措施 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]