食品中氯丙醇酯的研究进展.docxVIP

食品中氯丙醇酯的研究进展黄明泉1,2*,刘廷竹1,2,范方辉3,孙宝国1,2,田红玉1,2,张玉玉1,2(1.北京市食品风味化学重点实验室,北京工商大学,北京100048;2.食品质量与安全北京实验室,北京工商大学,北京100048;3.SchoolofFoodScienceTechnology,UniversityCollegeCork,Cork,Ireland)摘要:氯丙醇酯是氯丙醇的脂肪酸酯,包括氯丙醇单酯和氯丙醇双酯。氯丙醇酯主要存在于酸水解植物蛋白液(HVP)、婴幼儿奶粉、精炼食用油、咖啡、薯条等食品中,特别是在精炼食用油中含量较高。作为氯丙醇的一类前体物,氯丙醇单酯和氯丙醇双酯除了本身具有一定的毒性外,还都可以再水解或酶解而进一步生成有毒物质——氯丙醇。氯丙醇对肝、肾、神经、血液系统、生殖系统等均有毒性作用,而且还可以致癌。为了降低氯丙醇酯对人体的危害,人们开始对氯丙醇酯的各个方面进行研究,包括其结构、存在、毒性、分析检测、形成机制与控制措施等方面的研究。本文主要综述了氯丙醇酯以上各方面的研究进展,尤其是对3-氯丙二醇酯的毒性、分析检测、形成机制和控制措施做了详细的论述。关键词:氯丙醇酯;存在;毒性;形成机制;分析检测ResearchprogressofchloropropanolsestersinfoodsHUANGMing-Quan1,2*,LIUTing-Zhu1,2,FANFang-Hui3,SUNBao-Guo1,2,TIANHong-Yu,ZHANGYu-Yu1,2(1.BeijingKeyLaboratoryofFlavorChemistry,BeijingTechnologyandBusinessUniversity,Beijing100048,China;2.BeijingLaboratoryofFoodQualityandSafety,BeijingTechnologyandBusinessUniversity,Beijing100048,China;3.SchoolofFoodScienceTechnology,UniversityCollegeCork,Cork,Ireland)ABSTRACT:Chloropropanolestersaretheestersofchloropropanolswithfatacids,includingchloropropanolmonoestersandchloropropanoldiesters.Chloropropanolestersexistedinmanyfoods,suchashydrolyzedvegetableproteins(HVP),infantmilkpowder,refinededibleoils,coffees,frenchfries,andespeciallyrefinededibleoilshadhigheramountofchloropropandolestersthanotherfoods.Asprecusorsofchloropropanols,chloropropanolesterscanproducechloropropandolsbyhydrolysisorenzymolysisinwater,besidestheirowntoxicities.Chloropropanolsarepoisonoustoourlivers,kidneys,nervoussystem,hematologicalsystemsandreproductivesystems,andeventheycancausecancer.Forreducingtheharmfuleffectofchloropropanolesters,manyresearcheswerecarriedoutontheirstructures,existence,toxicities,analysismethods,formationmechanismsandcontrolmeasures.Thispapermainlyintroducedtheresearchprogressofchloropropanolestersintheseaspects,andespeciallyintroducedtheexistences,toxicities,formationmechanismsandanalyticmethodsof3-chloropropanolestersindetail.KEYWORDS:chloropropandolsesters;existences;toxicities;formationmechanisms;analyticmethods基金项目:国家自