精煉食用油中熱加工汙染物3－單氯丙二醇酯和縮水甘油酯之生成、毒性與分析方法

Heat-Processing Contaminants, 3-MCPD Fatty Acid Esters and Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Occurrence, Toxicity and Analysis

10.6578/TJACFS.201812_56(6).0004

許芷寧(Jhih-Ning Hsu)；蔡欣亞(Hsin-Ya Tsai)；蘇南維(Nan-Wei Su)

3－單氯丙二醇酯 ； 縮水甘油酯 ； 精煉食用油 ； 3-Monochloropropane-1,2-diol fatty acid esters ； Glycidyl fatty acid esters ； Refined edible oils

臺灣農業化學與食品科學

56卷6期（2018 / 12 / 01）

173 - 180

繁體中文

3－單氯丙二醇酯類（3-monochloropropane-1,2-diol fatty acid esters，3-MCPDEs）與縮水甘油酯類（glycidyl fatty acid esters，GEs）為近年發現存在於精煉油脂與其相關油脂加工食品中的新興熱加工汙染物。2016年5月歐洲食品安全局（European Food Safety Authority，EFSA）曾針對食用油脂中的熱加工汙染物議題發表科學報導，報導中指出經過200℃高溫加工後的精煉油脂容易產生3-MCPDEs及GEs，其中又以棕櫚油中的含量為最高。目前3-MCPDEs與GEs被認為有可能致癌之疑慮，原因在於當人體攝入3-MCPDEs與GEs後，兩者會被胃腸道中的脂解酶水解而分別釋出已知的可能致癌物3－單氯丙二醇（3-monochloropropane-1,2-diol，3-MCPD）與縮水甘油（2,3-epoxi-propane-1-ol，glycidol），因此近年來食用油脂或相關油脂加工食品中熱加工汙染物之議題日益受到重視。本文整理兩類熱加工汙染物於食品中的發現歷程、生理毒性、存在於食品中的情形與目前檢測食用油脂或食品中3-MCPDEs與GEs的方法，並探討不同分析方法之原理及其適用性，提供作為未來發展合適檢驗方法之參考。

3-Monochloropropane-1,2-diol fatty acid esters (3-MCPDEs) and glycidyl fatty acid esters (GEs) are heat-processing contaminants in refined edible oils and related oil-based products that are spontaneously formed during the deodorization process. According to the scientific news published by European Food Safety Authority (EFSA) in May 2016, which pointed out that 3-MCPDEs and GEs would be generated during the refining process at temperatures over 200°C and the highest levels of 3-MCPDEs and GEs were found in palm oil. 3-MCPDEs and GEs are potential carcinogens, due to the release of 3-MCPD and glycidol which have already been identified as group 2B and group 2A by the International Agency for Research on Cancer (IARC), respectively, by gastrointestinal lipase after consumption. Therefore, the issue of 3-MCPDEs and GEs in refined vegetable oils and related oil-based products has received much attention. In this article, we reviewed previous reports about history, toxicity and occurrence of 3-MCPDEs and GEs in food. We also introduced the concepts of different analytical methods for these heat-processing contaminants, which can be used as references for developing appropriate analytical methods in the future.

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