氯丙醇酯类化合物的风险评估与应对措施研究进展

摘要

氯丙醇酯类化合物是含油脂类食品中对人体健康具有危害性的污染物质,具有肾脏、生殖毒性及潜在的致癌性.氯丙醇酯是当前油脂中污染物领域的研究热点.氯丙醇酯主要产生于精制过程的脱臭步骤,目前对于其具体的反应机制研究尚不完全.针对国内外食品中氯丙醇酯的暴露情况、形成与降解机制、影响因素等关键点进行了的综述,总结归纳了现行有效的应对措施,为我国食品中该类污染物的监管措施提供理论基础.%Monochloropropane-1,2-diol(MCPD) esters are contaminant in oil-containing food which are harmful to human health,and they have nephrotoxicity,reproductive toxicity and potential carcinogen effects.MCPD esters,mainly produced in deodorization,are hot spot in the research area of contaminant in edible oils and fats,and the present specific reaction mechanism study is not complete.The key points such as exposure,formation and degradation mechanism,and influence factors of MCPD esters in food at home and abroad were suinmarized,and the countermeasures in force were reviewed to provide a theoretical basis for MCPD esters supervision measures in food in China.