婴配食品中氯丙醇酯的污染来源及控制措施

Contamination sources and control strategies of chloropropanol esters in infant formula foods

氯丙醇酯类污染物主要形成于植物油精炼过程的脱臭工序,在食品加工过程中其含量也可能会变化。不同种类的油脂中污染物含量水平不同,不同工艺生产的同种油脂中污染水平也有较大差异,通过改善生产工艺可在较大程度上减少该污染物的含量。精炼植物油是婴配食品中脂肪的重要来源,在迚行产品配方设计时,不仅应考虑使其脂肪及脂肪酸在含量与结构上与母乳匹配,还应考虑可能引入的氯丙醇酯类污染物含量水平,尽可能从源头上减少此类污染物的带入。本文通过介绍氯丙醇酯的形成机制、婴配食品中脂肪来源及生产工艺及氯丙醇酯类污染物的主要类型,以确定该污染物的来源,幵提出可采取的延缓措施,从而帮助生产企业从理论和实践水平上控制此类污染物的暴露水平。

Chloropropanol esters contaminants are mainly formed in the deodorization process of vegetable oil refining process,and their content may also change during food processing.The contamination levels are varied in different types of oils and fats,and the contamination levels are also quite different in the same oils produced by different processes.The content of contaminants can be reduced to a large extent by improving the production process.The refined vegetable oils are important origin of fat in infant formula foods.When formulating products,not only the content and structure of fat and fatty acid should be matched to human breast milk,but also the content of chloropropanol esters contaminants should be considered,as much as possible to reduce such contaminants from the source.This paper introduced the formation mechanism of chloropropanol esters,the source of fat in the infant formula foods and the production process,and the main types of chloropropanol esters,in order to determine the source of the contaminants and then propose mitigation strategies that could be taken to help controlling the exposure level of such contaminants in the theoretical and practical basis.