食用植物油中氯丙醇酯检测方法研究进展

脂肪酸氯丙醇酯是食用植物油加工过程中形成的一类污染物,进入人体胃肠道后在脂酶作用下可水解释放出具有潜在致癌性的氯丙醇类物质,食用油中氯丙醇酯污染已成为新出现的热点食品安全问题之一。建立准确、可靠、高灵敏的检测食用油中氯丙醇酯含量的方法具有重要的现实意义。目前氯丙醇酯的检测方法有直接法和间接法两种,直接法不破坏氯丙醇酯结构直接检测,间接法将氯丙醇酯转化为游离氯丙醇,以测得的氯丙醇含量反推计算出样品中氯丙醇酯的含量。本文综述了近年来国内外氯丙醇酯检测技术的研究概况,对各种检测方法的基本原理、操作步骤、仪器条件及各自的优缺点进行了比较分析,最后展望了氯丙醇酯检测方法的发展趋势和检测结果的应用。

Development of the determination methods of fatty acid esters of chloropropanols in edible vegetable oils

Fatty acid esters of chloropropanols are contaminants formed during the processing of edible vegetable oils, from which free chloropropanols with potential carcinogenicity could be released by a lipase-catalysed hydrolysis reaction in the gastro-intestinal tract. Therefore, a newly emerged food safety concern has arisen. It is significant to develop accurate, reliable and high sensitive analytical methods for the determination of chloropropanols esters. The methods are classified into direct methods and indirect methods. Direct methods are the direct determination of the individual esters separately without destroying their structures, while indirect methods involve the release of free chloropropanols from the esters, chloropropanols esters are qualified according to the content of chloropropanols. This paper is a overview of detection methods for chloropropanols esters in edible vegetable oils. The principles, procedures, instruments and advantages with disadvantages of various determination methods are discussed and compared. Finally, the future trends and applications of determining chloropropanols esters in edible oils are also prospected.