氯丙醇酯——油脂食品中新的潜在危害因子

Chloropropanol Esters in Edible Fats and Oils-New Potential Risk Factors

氯丙醇酯是油脂食品中新近发现的一个潜在危害因子,日本Econa烹调油因高含量3-氯丙醇酯而被迫停止销售的事实表明氯丙醇酯问题已开始对油脂行业产生实质性影响,本文总结了当前国际学术界和业界对氯丙醇酯类物质的研究现状,对氯丙醇酯进行了较为明确的定义和初步的分类,分析了氯丙醇酯可能产生的潜在毒性,介绍了油脂食品中氯丙醇酯的来源、形成途径和控制措施。最后建议我国相关部门应积极介入,主动应对挑战,开展对氯丙醇酯安全问题的研究,以指导油脂食品的生产和消费,推动我国油脂食品行业的健康发展。

Chloropropanol esters in edible fats and oils have been becoming new potential risk factors.The fact of Japanese Econa cooking oils was forbidden for selling due to its high concentration of 3-monochloropropane-diol esters（3-MCPD）,which indicated that chloropropanol esters have produced substantial influences on the industry of fat and oils.This thesis summarized the current research states and described a relative accurate definition and a primary classification of chloropropanol esters.Their potential toxicity was analyzed,and their occurrence,hypothetical formation mechanism and potential ways of reducing 3-MCPD esters in vegetable oils were introduced.Finally,it suggested that relative departments should cope with the challenge of researching on safety problems of chloroprapanol esters.Therefore,the production and consumption of fatty foodstuffs could be directed in a safe way and the progress of the fatty foodstuffs industry could be promoted in a healthy way.