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Item Name3-MCPD,2-MCPD,缩水甘油酯
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项目名称氯丙醇酯和缩水甘油酯
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百书编码wk.hyr.21.0002
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主编Gary
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修改时间戳2021/3/14 193914
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CAS /
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化学式 /
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修改人admin
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Other Name/
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其他中文名称
3-MCPD:氯丙醇/3-单氯丙烷-1,2-二醇
2-MCPD:2-单氯丙烷-1,2-二醇
GE:缩水甘油酯/环氧丙醇
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项目简介
3-MCPD（3-单氯丙烷-1,2-二醇）
2-MCPD（2-单氯丙烷-1,2-二醇）
缩水甘油酯是加工或精制食用油脂的副产品，只是相对较新的在他们的发现中。 3-MCPD和2-MCPD是食品加工过程中的污染物，这些污染物是热量在脂肪基或含脂肪食品中作为三酰基甘油，磷脂或甘油与盐酸的反应产物而形成的。取决于食物的类型，它可以以与脂肪酸形成酯的形式或以两种形式以游离物质形式存在。缩水甘油酯（GE）是在高温下精炼植物油时通常形成的化合物。 200℃。它们可能存在于人造黄油和植物油中，但在面包，饼干和麦芽基食品成分中的含量也较低。
環氧丙醇俗稱縮水甘油，並以縮水甘油酯（Glycidyl esters，GEs）形式存在油脂中。
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Item Introduction
3-MCPD (3-monochloropropane-1,2-diol), 2-MCPD (2-monochloropropane-1,2-diol) and glycidyl esters are a by-product of processing or refining edible oils and fats and are only relatively recent in their discovery. 3-MCPD and 2-MCPD are food processing contaminants formed by heat as a reaction product of triacyl glycerols, phospholipids or glycerol and hydrochloric acid in fat-d or fat-containing foods. Depending on the type of food it may occur as a free substance, in the form of an ester with fatty acids or in both forms. Glycidyl esters (GE) are compounds formed usually when refining vegetable oils at high temperatures, approx. 200°C. They may occur in margarines and vegetable oils, but also in low levels in bread, biscuits and malt d food ingredients.
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主流测试方法GC-MS
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Major Test MethodGC-MS
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用途/
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use/
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source
3-MCPD and 2-MCPD are food processing contaminants formed by heat as a reaction product of triacyl glycerols, phospholipids or glycerol and hydrochloric acid in fat-d or fat-containing foods. Depending on the type of food it may occur as a free substance, in the form of an ester with fatty acids or in both forms. Glycidyl esters (GE) are compounds formed usually when refining vegetable oils at high temperatures, approx. 200°C.[3]
naturally occurring levels in raw materials
storage of raw materials
use of chlorinated water for washing purposes
the level of diacetyl glycerol (DAG) and polar compounds in fats and oils
high temperatures during processing
commercial food processing including baking, evaporation, fermentation, malting, pasteurisation, roasting, smoking, spray drying, sterilisation and UHT
migration from food contact materials
storage of prepared products
domestic food preparation including baking, boiling, frying, grilling and toasting.[2]
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来源
3-MCPD和2-MCPD是食品加工过程中的污染物，这些污染物是热量在脂肪基或含脂肪食品中作为三酰基甘油，磷脂或甘油与盐酸的反应产物而形成的。取决于食物的类型，它可以以与脂肪酸形成酯的形式或以两种形式以游离物质形式存在。缩水甘油酯（GE）是在高温下精炼植物油时通常形成的化合物。 200℃。它们可能存在于人造黄油和植物油中，但在面包，饼干和麦芽基食品成分中的含量也较低。。[3]
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原材料中的天然水平
原料储存:
使用氯化水进行清洗
油脂中二乙酰甘油（DAG）和极性化合物的含量
加工过程中高温: 商业食品加工，包括烘烤，蒸发，发酵，制麦芽，巴氏灭菌，烘烤，吸烟，喷雾干燥，灭菌和超高温灭菌,从食品接触材料迁移
储存准备好的产品: 家庭食品准备，包括烘烤，煮沸，油炸，烧烤和烘烤。[2]
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事件
2019年1月15日，香港消费者委员会发布了一份检测报告，对香港市面上58款曲奇及甜酥饼样本进行检测，结果发现近9成样本共51款产品检出污染物，包括属于基因致癌物的环氧丙醇和丙烯酰胺，以及有害物质氯丙二醇（ 3-MCPD）。这其中，最为消费者熟悉的是无印良品的榛子燕麦饼干和谢霆锋的品牌“锋味”曲奇。
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Event/
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污染对象/作用对象
2009年，在牡蛎酱，海鲜酱和酱油等东亚和东南亚酱料中发现了3-MCPD。使用盐酸比传统的慢速发酵快得多。欧洲食品安全局2013年的一份报告指出，人造黄油，植物油（不包括胡桃油），腌制的肉类，面包和精美的面包制品是欧洲的主要来源。[1]
EFSA研究报告称，在各种食品中都发现了3-MCPD和相关物质，其中脂肪和油中的含量最高。“欧洲食品中存在3-MCPD”。还报告了其他食品婴幼儿食品；复合食品；谷物和谷类食品；草药;调味品调味料;肉和肉制品；马铃薯和马铃薯制品；蛋白质和氨基酸补品。[2]
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Where did it appear
In 2009, 3-MCPD was found in some East Asian and Southeast Asian sauces such as oyster sauce, Hoisin sauce, and soy sauce. Using hydrochloric acid is far faster than traditional slow fermentation. A 2013 European Food Safety Authority report indicated margarine, vegetable oils (excluding walnut oil), preserved meats, bread, and fine bakery wares as major sources in Europe.[1]
Occurrence of 3-MCPD and related substances in foodstuffs
3-MCPD and related substances have been found in a wide range of foods, with the highest levels being in fats and oils, as reported in the EFSA study ‘3-MCPD occurrence in food in Europe’. Other foodstuffs also reported included foods for infants and small children; composite foods; grains and cereal d products; herbs; condiments; dressings; meat and meat products; potato and potato products; protein and amino acid supplements. In cereal derived products it is understood that commonly added salt is one of the major precursors and glycerol another. Glycerol and chloride react together during the baking stage to form 3-MCPD. Other compounds also form 3-MCPD on reaction with chloride, various substituted glycerols and phospholipids. Fatty acid esters of 3-MCPD have been found in high levels in refined edible oils and fats and derived foods, including milk powder for infants by the German control authorities.[2]
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毒性
2016年，世卫组织/粮农组织食品添加剂联合专家委员会（JECFA）得出结论，3-MCPD酯在胃肠道中基本水解为3-MCPD，其毒性与游离3-MCPD相同。尚未证明游离3-MCPD具有遗传毒性。
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toxicity/
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控制方法/
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Control Method/
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法规要求/
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Regulatory requirements/
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参考文献
[1] WIKIPEDIA WEBSITE https://en.wikipedia.org/wiki/3-MCPD
[2] https://www.ifst.org/resources/information-statements/3-monochloropropane-diol-3-mcpd-3-mcpd-esters-and-glycidyl-esters
[3] https://www.fera.co.uk/3-mcpd-and-2-mcpd-analysis.html
[4] 科学松鼠会文章曲奇饼干含有致癌物？真相是这样的 https://songshuhui.net/archives/104088
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