发酵调味料中氯丙醇的危害与检测

The harm and test of chloropanols in fermented flavorings

对发酵调味料中氯丙醇的产生,特性,毒性,检测方法和清除工艺进行了论述,对于企业生产发酵调味料如酱油时有效控制3-氯-1,2-丙二醇(3-MCPD)的含量并使其符合产品质量标准具有一定的参考意义。

Reviewed the creation,characteristic, toxicity, method of testing, and technique of removing of chloropropanols in the process of the fermented flavoring, it provides a reference to controlling the content of 3-MCPD efficiently during production of the fermented flavoring and ensuring the quality of the products.