食品科学2026，Vol.47Issue(17)：224-234,11.DOI:10.7506/spkx1002-6630-20260302-012
烹饪及复热过程对食用油脂中氯丙醇酯及缩水甘油酯含量的影响
Effects of Cooking and Reheating Processes on the Contents of Chloropropanol Esters and Glycidyl Esters in Edible Oils
摘要
Abstract
Monochloropropanediol esters(MCPDEs)and glycidyl esters(GEs)have attracted increasing attention as potential process contaminants generated during thermal food processing.However,their formation patterns during traditional Chinese cooking and reheating remain unclear.In this study,a typical Chinese dish,stir-fried pork with green peppers,was selected as a model system to systematically investigate the effects of cooking temperature,heating time,and salt(dosage,type,and addition timing)on the formation of MCPDEs and GEs.Furthermore,the impacts of different reheating methods(stir-frying and microwave reheating)were evaluated.The results indicated that high temperatures and high salt concentrations significantly accelerated the accumulation of MCPDEs and GEs in the oil phase.Cooking at 190℃for 4 min elevated the concentrations of 3-MCPDE,2-MCPDE and GEs to 1.11,0.41,and 1.08 mg/kg,respectively.The concentrations of target contaminants generally rose with increasing NaCl dosage.The levels of MCPDEs and GEs displayed divergent trends upon prolonged heating:3-MCPDE peaked at 1.05 mg/kg at 5 min and dropped to 0.99 mg/kg at 6 min,while GEs continuously increased and reached 1.04 mg/kg at 6 min.Relative to early salt addition,adding salt right before serving lowered the concentrations of 3-MCPDE,2-MCPDE and GEs to 0.82,0.27,and 0.76 mg/kg,with reduction percentages of 34.4%,25.0%,and 32.1%.Stir-frying at 190℃for 9 min resulted in GE levels of 1.88 mg/kg,roughly 1.66 times as high as the value obtained by high-power microwave reheating,suggesting that microwave reheating mitigated the secondary accumulation of these hazardous esters.This study elucidates the impact of thermal load and chloride ions on the formation of harmful esters in Chinese cuisine.Building on this,we propose a strategy of"moderate temperature control,late seasoning,and microwave reheating",providing both theoretical insights and practical guidance for reducing food safety risks associated with thermal processing.关键词
氯丙醇酯/缩水甘油酯/中式烹饪/复热方式Key words
chloropropanol esters/glycidyl esters/Chinese cooking/reheating methods分类
轻工纺织引用本文复制引用
杨琦,陈竞男,代金霞,刘伟..烹饪及复热过程对食用油脂中氯丙醇酯及缩水甘油酯含量的影响[J].食品科学,2026,47(17):224-234,11.基金项目
河南省科技攻关项目(222103810061) （222103810061）
中国博士后科学基金项目(2025M772965) （2025M772965）
