食品科学2026，Vol.47Issue(12)：373-383,11.DOI:10.7506/spkx1002-6630-20251219-166
食用油脂中3-氯丙醇酯和缩水甘油酯的分布、生成机制及同步减控策略研究进展
Recent Advances in the Occurrence,Formation Mechanisms,and Synchronous Mitigation Strategies of 3-Chloropropanediol Esters and Glycidyl Esters in Edible Oil
摘要
Abstract
3-Monochloropropanediol esters(3-MCPDEs)and glycidyl esters(GEs)are potential hazardous substances that are widely present in vegetable oils and oil-based food products,posing health risks such as nephrotoxicity and carcinogenicity.This paper presents the co-occurrence pattern and exposure risk of 3-MCPDEs and Ges in vegetable oils and typical oil-based foods.The formation mechanism and interaction of 3-MCPDEs and GEs are elaborated,including their precursors and formation pathways.Furthermore,this paper provides a comprehensive review of the strategies to inhibit the formation of 3-MCPDEs and GEs(process optimization and the addition of antioxidants)and remove the already-formed hazardous substances(molecular distillation,adsorption,and biotechnological approaches).Finally,it offers an outlook on future research directions in this field.This paper aims to furnish scientific evidence for oil processing enterprises to optimize their processes and reduce pollutant levels,thereby ensuring the safety of edible oils and related food products.关键词
3-氯丙醇酯/缩水甘油酯/植物油安全/生成机制/减控策略Key words
3-monochloropropanediol esters/glycidyl esters/vegetable oil safety/formation mechanism/mitigation strategies分类
轻工纺织引用本文复制引用
程威威,鲍中明,徐培锋,陈玉峰,柯志刚,周绪霞,丁玉庭,刘书来..食用油脂中3-氯丙醇酯和缩水甘油酯的分布、生成机制及同步减控策略研究进展[J].食品科学,2026,47(12):373-383,11.基金项目
国家自然科学基金面上项目(32572728) （32572728）
浙江省自然科学基金探索项目(LMS26C200004) （LMS26C200004）
"十四五"国家重点研发计划项目(2024YFD2401905) （2024YFD2401905）
