摘要
氯丙醇类化合物,尤其是3-MPCD对酱油污染成为国际上关注食品安全热点问题之一。为了对该类物质有一全面了解,该文对食品中氯丙醇类化合物的种类、特性、来源、毒性、检测方法和预防措施及各国限量标准进行综述。
Contamination of chloropropanol especially 3-MPCD in sauce has become a hotspot of food safety in the international. In order to get a complete realization of chloropropanol. This paper summarized the investigation of chloropropanol such as characteristic, origin, toxicity, examination, defence method and limit standard in some country.
出处
《粮食与油脂》
2005年第7期44-46,共3页
Cereals & Oils
关键词
氯丙醇
毒性
食品安全
chloropropanol
toxicity
food safety
