微生物油脂中氯丙醇酯的形成及应对措施综述

氯丙醇及其酯类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种食用油脂及含油脂食品中,而引起油脂行业的广泛关注。本文较为详细的总结了目前国内外对油脂中氯丙醇酯的毒性、检测方法、形成机制及控制方式等的研究现状,并对微生物油脂中可能的产生机制和应对措施进行了概述,以指导微生物油脂及食品的生产和消费,推动我国微生物油脂食品的健康发展。

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

Great attention has been paid to chloropropanols and their esters 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, it has become a widespread international concern in the oil industry. The toxicology, detection methods, formation mechanism and coping strategies for the fatty acid esters of chloropropanols was summarized in this paper. In addition, the possible formation mechanism and response measures of fatty acid esters of chloropropanols in microbial oil were discussed to provide reference for production and consumption, the progress of microbial oil industry could be promoted in a healthy way.