Research Status of 3-Chloropropanol Esters in Food

SUN Jingwen; HU Benlun; QIN Ruike; JIA Caihua; RONG Jianhua; LIU Ru

doi:10.13386/j.issn1002-0306.2020100231

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 400-407. > DOI: 10.13386/j.issn1002-0306.2020100231

SUN Jingwen, HU Benlun, QIN Ruike, et al. Research Status of 3-Chloropropanol Esters in Food[J]. Science and Technology of Food Industry, 2021, 42(23): 400−407. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100231.

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Research Status of 3-Chloropropanol Esters in Food

SUN Jingwen^1,,
HU Benlun¹,
QIN Ruike¹,
JIA Caihua^{1, 2},
RONG Jianhua^{1, 2},
LIU Ru^{1, 2, ,}

1.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.
National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China)

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Received Date: October 28, 2020
Available Online: September 23, 2021

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Abstract

Abstract

The 3-chloropropanol ester in food could be hydrolyzed into free 3-chloropropanol in human bodies and affect human health, which has become one of the food safety issues of general concern in the world. This article mainly summarizes several generation pathways of 3-chloropropanol ester, including chloride ion direct nucleophilic attack pathway, cyclic oxonium ion intermediate pathway and glycidyl ester intermediate pathway, epoxide ring free radical pathway. 3-chloropropanol ester is mainly affected by heating temperature and time, pH value, water content, sodium chloride content and metal ions. Finally, it is proposed that the content of 3-chloropropanol ester in food could be controlled by the two processes of refining vegetable oil and food processing. On the basis of this, the future research direction is prospected on 3-chloropropanol esters in food.
- 3-chloropropanol ester,
- generation pathway,
- influencing factors,
- control measures,
- food

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References (64)

References

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