食品中氯丙醇类化合物检测方法研究进展

Research Progress on the Detection Methods of Chloropropanols in Food

氯丙醇类化合物作为一类有机物质,被广泛应用于有机合成原料以及中间体等,其也是一种常见的在食品加工过程中产生的污染物。氯丙醇类化合物具有一定毒性,广泛存在于咖啡、食用油、面包和婴幼儿食品中,对人体健康造成一定威胁和影响。因此,为保证食品安全,对食品中氯丙醇类化合物的含量进行检测显得尤为重要。本文对近年来食品中氯丙醇类化合物的检测方法进行分析阐述,为后续食品中氯丙醇类化合物的检测和监管提供思路和技术支撑。

Chloropropanol compounds,as a class of organic substances,are widely used in organic synthesis raw materials and intermediates,and they are also a common pollutant generated in food processing.Chloropropanol compounds have a certain toxicity and are widely found in coffee,edible oil,bread and infant food,posing a certain threat and impact on human health.Therefore,in order to ensure food safety,it is particularly important to detect the content of chloropropanols in food.In this paper,the detection methods of chloropropanols in food in recent years were analyzed and elaborated,providing ideas and technical support for the detection and supervision of chloropropanols in subsequent food.