摘要
食品中氯丙醇污染已成为一个国际性的食品安全问题,被列为食品添加剂联合专家委员会(JEC-FA)优先评价的项目。文章主要介绍配制酱油中氯丙醇污染情况,产生机理,毒理学评价及各国限定标准等风险评估的基本情况。
The pollution of chlorine propanol in food has become an international food security problems,which was classified as Food additive joint expert committee（JECFA） priority evaluation project.This paper mainly introduces the risk assessment about chlorine propanol in compound soy sauce,its main content including the contamination situation,the forming mechanism,the toxicology evaluation and countries limiting standard,etc.
出处
《中国调味品》
CAS
北大核心
2010年第8期34-35,42,共3页
China Condiment
关键词
配制酱油
氯丙醇
风险
评估
compound soy sauce
chlorine propanol
risk
assessment
