陈啟荣,邵鹏,孟祥福,郎爽,汤庆峰,梁颖.化学通报,2019,82(9):801-805.
食品中氯丙醇酯和缩水甘油酯的污染状况及检测技术进展
Progress in Pollution Status and Detection Technology of Chloropropanol and Glycidyl Ester in Foods
投稿时间:2019-05-07  修订日期:2019-05-29
DOI:
中文关键词:  氯丙醇酯,缩水甘油酯,食品,污染
英文关键词:Chloropropanol ester, glycidyl ester, food, pollution
基金项目:北京市科学技术研究院海外人才资助项目
作者单位E-mail
陈啟荣 北京市科学技术研究院北京市理化分析测试中心 qrchen@163.com 
邵鹏 北京市科学技术研究院北京市理化分析测试中心  
孟祥福 首都师范大学化学系 xfmeng@cnu.edu.cn 
郎爽 北京市科学技术研究院北京市理化分析测试中心  
汤庆峰 北京市科学技术研究院北京市理化分析测试中心  
梁颖 北京市科学技术研究院北京市理化分析测试中心  
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中文摘要:
      氯丙醇酯类污染物对人体具有潜在的危害, 目前已被发现普遍存在于精炼植物油、含油脂性食品、动物乳汁及母乳中, 其中精炼植物油尤其是精炼棕榈油中的污染水平较高。氯丙醇酯污染问题已引起业界的广泛关注,人们对它的研究正不断深入,但仍有很多问题亟需解决。文章对食品中氯丙醇酯来源,形成机理,毒性情况进行了综述,详细地介绍了国内外学者和权威组织对食品中氯丙醇酯有关限量规定和检测方法的研究现状。
英文摘要:
      Chloropropanol ester contaminants are potentially harmful to human body and have been found to be ubiquitous in refined vegetable oils, oily foods, and animal milk. Among the breast milk, the level of pollution in refined vegetable oils, especially refined palm oil, is high. The problem of chloropropanol ester contamination has caused widespread concern in the industry, and the relative research is deepening. However, there are still many problems that need to be solved. This paper reviews the sources, formation mechanism and toxicity of chloropropanol esters in foods, and introduces the research status of the relevant regulations and detection methods of chloropropanol esters in foods by domestic and foreign scholars and authoritative organizations.
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