| 发酵调味料中氯丙醇的危害与检测 |
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| 引用本文： | 刘晓艳,张妍. 发酵调味料中氯丙醇的危害与检测[J]. 中国调味品, 2005, 0(5): 7-12 |
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| 作者姓名： | 刘晓艳 张妍 |
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| 作者单位： | 1. 东北农业大学,食品科学院,黑龙江,哈尔滨,150001
2. 黑龙江旅游职业技术学院,黑龙江,哈尔滨,150001 |
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| 摘 要： | 对发酵调味料中氯丙醇的产生，特性，毒性，检测方法和清除工艺进行了论述，对于企业生产发酵调味料如酱油时有效控制3-氯-1，2-丙二醇(3-MCPD)的含量并使其符合产品质量标准具有一定的参考意义。
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| 关 键 词： | 发酵调味料 氯丙醇 特性 毒性 检测 清除 |
| 文章编号： | 1000-9973(2005)05-0007-06 |
The harm and test of chloropanols in fermented flavorings |
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| Liu Xiaoyan. The harm and test of chloropanols in fermented flavorings[J]. China Condiment, 2005, 0(5): 7-12 |
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| Authors: | Liu Xiaoyan |
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| Affiliation: | Liu Xiaoyan |
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| Abstract: | Reviewed the creation,characteristic, toxicity, method of testing, and technique of removing of chloropropanols in the process of the fermented flavoring, it provides a reference to controlling the content of 3-MCPD efficiently during production of the fermented flavoring and ensuring the quality of the products. |
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| Keywords: | fermented flavorings chloropanols characteristic toxicity test remove |
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