食品中3-氯丙醇酯的研究现状

Research Status of 3-Chloropropanol Esters in Food

食品中的3-氯丙醇酯在人体内会水解为游离的3-氯丙醇而影响人体健康,已成为国际普遍关注的食品安全问题之一。本文主要综述了3-氯丙醇酯的几条生成途径,包括氯离子直接亲核进攻途径、环酰氧鎓离子中间体途径和缩水甘油酯中间体途径、环氧化物环自由基途径,3-氯丙醇酯的生成主要受加热温度和时间、pH、含水量、氯化钠含量及金属离子等因素的影响。最后从精炼植物油和食品加工两个过程提出了控制食品中3-氯丙醇酯含量的措施,并对食品中3-氯丙醇酯未来研究方向进行了展望。

The 3-chloropropanol ester in food could be hydrolyzed into free 3-chloropropanol in human bodies and affect human health, which has become one of the food safety issues of general concern in the world. This article mainly summarizes several generation pathways of 3-chloropropanol ester, including chloride ion direct nucleophilic attack pathway, cyclic oxonium ion intermediate pathway and glycidyl ester intermediate pathway, epoxide ring free radical pathway. 3-chloropropanol ester is mainly affected by heating temperature and time, pH value, water content, sodium chloride content and metal ions. Finally, it is proposed that the content of 3-chloropropanol ester in food could be controlled by the two processes of refining vegetable oil and food processing. On the basis of this, the future research direction is prospected on 3-chloropropanol esters in food.