食品中氯丙醇酯的研究进展

Research progress of chloropropanols esters in foods

中文关键词:  氯丙醇酯  存在  毒性  形成机制  分析检测

英文关键词:chloropropandols esters  existences  toxicities  formation mechanisms  analytic methods

中文摘要:

      氯丙醇酯是氯丙醇的脂肪酸酯, 包括氯丙醇单酯和氯丙醇双酯。氯丙醇酯主要存在于酸水解植物蛋白液(HVP)、婴幼儿奶粉、精炼食用油、咖啡、薯条等食品中, 特别是在精炼食用油中含量较高。作为氯丙醇的一类前体物, 氯丙醇单酯和氯丙醇双酯除了本身具有一定的毒性外, 还都可以再水解或酶解而进一步生成有毒物质——氯丙醇。氯丙醇对肝、肾、神经、血液系统、生殖系统等均有毒性作用, 而且还可以致癌。为了降低氯丙醇酯对人体的危害, 人们开始对氯丙醇酯的各个方面进行研究, 包括其结构、存在、毒性、分析检测、形成机制与控制措施等方面的研究。本文主要综述了氯丙醇酯以上各方面的研究进展, 尤其是对3-氯丙二醇酯的毒性、分析检测、形成机制和控制措施做了详细的论述。

英文摘要:

      Chloropropanol esters are the esters of chloropropanols with fat acids, including chloropropanol monoesters and chloropropanol diesters. Chloropropanol esters existed in many foods, such as hydrolyzed vegetable proteins (HVP), infant milk powder, refined edible oils, coffees, french fries,and especially refined edible oils hadhigher amount of chloropropandol esters than other foods. As precusors of chloropropanols, chloropropanol esterscan produce chloropropandols by hydrolysis or enzymolysisin water, besides their own toxicities. Chloropropanols are poisonoustoour livers, kidneys, nervous system, hematological systems and reproductive systems, and even they can cause cancer. For reducing the harmful effect of chloropropanol esters, many researches were carried out on their structures, existence, toxicities, analysis methods, formation mechanisms and control measures. This paper mainly introduced the research progress of chloropropanol esters in these aspects, and especially introduced the existences, toxicities, formation mechanisms and analytic methods of 3-chloropropanol esters in detail.