成味香精中氯丙醇的危害与对策

The harmfulness and countermeasure of chloro propanol in the flavor

清除氯丙醇的研究主要集中在三个方面：将原料中残存的油脂去除掉，目前采用了尽可能低的油脂含量的原料；改良水解工艺；水解后增加对产品的后处理。

The research of eliminate of Chloro Propanol are mainly focused on the three aspects ： remove the remaining grease in the sources, at present we adopt the material which contains less grease; improve the hydrolyze technique; increase the after - treatment to the product after hydrolyze.