微生物油脂中氯丙醇酯的形成及应对措施综述

Review of the formation and countermeasures for fatty acid esters of chloropropanols in microbial oil

中文关键词:  3-MCPD酯  微生物油脂  毒性  形成机制

英文关键词:3-MCPD esters  microbial oil  toxicology  formation

中文摘要:

      氯丙醇及其酯类是国际社会广泛关注的食品污染物之一,近年来发现氯丙醇酯广泛存在于各种食用油脂及含油脂食品中,而引起油脂行业的广泛关注。本文较为详细的总结了目前国内外对油脂中氯丙醇酯的毒性、检测方法、形成机制及控制方式等的研究现状,并对微生物油脂中可能的产生机制和应对措施进行了概述,以指导微生物油脂及食品的生产和消费,推动我国微生物油脂食品的健康发展。

英文摘要:

      Great attention had been paid to chloropropanols and their esters (especially 3-Monochloropropanol-l,2-diol, 3-MCPD) due to they are food contaminants. Recently, the fatty acid esters of chloropropanols were found widely present in a variety of edible oils and fat containing foods, which not only affected the enterprise's production but affected the consumers' health, and it had become a widespread international concern in the oil industry. The toxicology, detection methods, formation mechanism and coping strategies for the fatty acid esters of chloropropanols were summarized in this paper. In addition, the possible formation mechanism and response measures of fatty acid esters of chloropropanols in microbial oil were discussed to provide reference for production. The aim of this study might lead to the improvement of microbial oil and food processing conditions to reduce the level of 3-MCPD diesters in foods and to enhance food safety.