微生物油脂中氯丙醇酯的形成及应对措施综述

Review of the formation and countermeasures for fatty acid esters of chloropropanols in microbial oil

食品中的氯丙醇特别是3-氯-1,2-丙二醇(3-monochloropropanol-l,2-diol,3-MCPD)及其酯类,从其发现以来一直是国际社会广泛关注的食品污染物之一。近年来发现氯丙醇酯广泛存在于各类食用油脂及含油脂食品中,不仅影响企业安全生产加工,还成了影响消费者健康的潜在因子,这引起国内外油脂行业的高度重视。本文较为详细地介绍了目前国内外学者对食品中氯丙醇酯毒性研究情况,概述了国内外权威组织对食品中氯丙醇酯的有关限量规定和不同检测方法、油脂中氯丙醇酯的污染现状、可能形成机制及应对措施等的有关研究进展。特别对食用微生物油脂加工中氯丙醇酯可能的来源、形成机制及其加工过程中可行的控制方式等进行了综述,以减少微生物油脂及相关食品生产过程中氯丙醇酯的产生,保障微生物油脂的安全。

Great attention had been paid to chloropropanols and their esters (especially 3-Monochloropropanol-l,2-diol, 3-MCPD) due to they are food contaminants. Recently, the fatty acid esters of chloropropanols were found widely present in a variety of edible oils and fat containing foods, which not only affected the enterprise's production but affected the consumers' health, and it had become a widespread interna-tional concern in the oil industry. The toxicology, detection methods, formation mechanism and coping strate-gies for the fatty acid esters of chloropropanols were summarized in this paper. In addition, the possible forma-tion mechanism and response measures of fatty acid esters of chloropropanols in microbial oil were discussed to provide reference for production. The aim of this study might lead to the improvement of microbial oil and food processing conditions to reduce the level of 3-MCPD diesters in foods and to enhance food safety.