油条中氯丙醇脂肪酸酯污染的监测分析  

Contamination of Chloropropanol Fatty Acid Esters in Deep-fried Dough Sticks

作　　者：杨长晓[1] 张坤[1] 

机构地区：[1]四川省疾病预防控制中心,成都610041

出　　处：《预防医学情报杂志》2018年第1期75-78,共4页Journal of Preventive Medicine Information

摘　　要：目的对油条中氯丙醇脂肪酸酯的监测结果进行分析,为食品安全风险监测监管提供参考以保障食品安全。方法在四川省3个监测点的采集50份油条样品,采用同位素内标-气相色谱-质谱法测定3-氯-1,2-丙二醇脂肪酸酯(以3-MCPD计)和2-氯-1,3-丙二醇脂肪酸酯(以2-MCPD计)的含量,并对数据进行分析。结果 50份样品中,31份检出2-MCPD,检出率为62.0%,检出的最高水平为1.83 mg/kg;39份检出3-MCPD,检出率为78.0%,检出的最高水平为2.88mg/kg。结论 2016年四川省3个监测点油条中的检测数据显示,油条中氯丙醇脂肪酸酯的污染率较高,污染情况较为严重。应当开展进一步的研究,提高实验室检测能力,加强监测和监管,确保食品安全。Objective To determine chloropropanol fatty acid esters in deep -fried dough sticks and provide reference for food safety risk surveillance and supervision so as to guarantee food safety for the public. Methods fifty deep - fried dough stick samples were collected from three surveillance sites in Sichuan Province, and contents of 3 - chloropropane - 1, 2 - diol fatty acidy esters （ calculated as 3 - MCPD） and 2 - chloropropane -2, 3 -diol fatty acid esters （calculated as 2 -MCPD） were determined by isotope internal standard -gas chromatography - mass spectrometry and the data were analyzed. Results Among the 50 samples, 2 - MCPD was detected from 39 （76.5%） and the maximum level was 1.83 mg/kg; 3 - MCPD was detected from 48 （94. 1% ）, and the maximum level was 2. 88 mg/kg. Conclusion Analytical data of samples in the three surveillance sites in Siehuan Province indicate the contamination rate of ehloropropanol fatty acid esters in deep -fried dough sticks is high, and the contamination situation is serious. Further studies should be conducted, analytical capabilities of laboratories should be strengthened, and surveillance and supervision should be enhanced to ensure food safety.

关 键 词：油条 氯丙醇脂肪酸酯 监测 分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]