食品中氯丙醇脂肪酸酯和缩水甘油酯检测技术研究进展  

Research Progress in Detection Technology of Chloropropanol Fatty Acid Esters and Glycidol Fatty Acid Esters in Food

作　　者：何湘漪 周密 崔旸 耿健强 穆同娜 路露 HE Xiang-yi;ZHOU Mi;CUI Yang;GENG Jian-qiang;MU Tong-na;LU Lu(Beijing Institute of Food Inspection and Research(Beijing Municipal Center for Food Safety Monitoring and Risk Assessment),Beijing 100094,China)

机构地区：[1]北京市食品检验研究院(北京市食品安全监控和风险评估中心),北京100094

出　　处：《食品与药品》2024年第4期I0018-I0024,共7页Food and Drug

摘　　要：氯丙醇脂肪酸酯(MCPDE)和缩水甘油酯(GE)两类物质本身不具有毒性,但其经过水解的产物,已被证明对人体具有潜在的健康危害。最新研究表明,3-氯-1,2-丙二醇脂肪酸(3-MCPD)的毒性主要作用于肾脏、肝脏和生殖器官。目前,MCPDE和GE两类物质已在多种食品中发现,包括食用植物油、面包、饼干、婴幼儿配方乳粉等。MCPDE和GE主要产生于食用油的精炼过程,属于热诱导加工污染物,我国目前还没有这两类污染物在食品中的限量规定。本文综述了这两类物质在食品中的污染情况,总结了主要国家(地区)相关限量规定,并简要介绍了近年国内外围绕这两类污染物开展的检测方法研究进展,以期为监管部门安全监督、检测机构技术发展等提供参考。Chloropropanol fatty acid esters(MCPDEs)and glycidol fatty acid esters(GEs)are not toxic,but their hydrolysates have been proved to be potentially harmful to human health.The latest research shows that the toxicity of 3-chloro-1,2-propanediol fatty acid(3-MCPD)mainly acts on kidney,liver and reproductive organs.At present,MCPDEs and GEs have been found in a variety of foods,including vegetable oil,bread,biscuits and infant formula,etc.MCPDEs and GEs are mainly produced in the refining process of edible oil,which belong to heat-induced processing contaminants.There are no provisions on limits for these two kinds of contaminants in foods in China.The exposure of these two kinds of contaminants in food is reviewed in this paper,and the provisions on their limits of main countries(regions)are summarized.The research progress of detection methods for these two kinds of contaminants in domestic and abroad in recent years is also introduced,in order to provide reference for safety supervision by regulatory authorities and technical development of testing institutions.

关 键 词：氯丙醇脂肪酸酯(MCPDE) 缩水甘油酯(GE) 研究进展 

分 类 号：TS207[轻工技术与工程—食品科学]