簡易檢索 / 詳目顯示

回結果列表
研究生： 許甯琁
Hsu, Ning-Syuan
論文名稱： 台灣地區市售加工食品中單氯丙二醇（酯）及縮水甘油酯之含量監測及國人暴露風險評估
Monitoring of Monochloropropanediol (esters) and Glycidyl esters in selected processed foods and dietary intake risk assessment
指導教授： 李俊璋
Lee, Ching-Chang
學位類別： 碩士
Master
系所名稱： 醫學院 - 食品安全衛生暨風險管理研究所
Department of Food Safety / Hygiene and Risk Management
論文出版年： 2021
畢業學年度： 109
語文別： 中文
論文頁數： 259
中文關鍵詞： 單氯丙二醇酯 、縮水甘油酯 、液相層析質譜儀 、加工食品 、健康風險評估
外文關鍵詞： Monochoro-1,2-propanediol esters, Glycidyl esters, HPLC-MS/MS, Processed food, Health risk assessment
相關次數： 點閱：237  下載：1 
分享至:
查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 勘誤回報

    • 2-及3-單氯丙二醇酯 (2-/3-Monochoro-1,2-propanediol esters, 2-/3-MCPDEs)及縮水甘油酯 (Glycidyl esters, GEs)為近年來食品中新興污染物，主要經由植物油精製程序之高溫脫臭步驟中產生，常見於精製植物油及相關加工製品。單氯丙二醇 (Monochoro-1,2-propanediol, MCPD)於食物中發現較早，主要於化學醬油製造過程中產生，廣泛存在於醬油以及含醬油之加工食品中。MCPDEs/GEs攝入體內後會轉變為毒性較高之游離態單氯丙二醇及縮水甘油 (Glycidol)，國際癌症研究署分別將之歸類為Group 2B (人類可能致癌物)及Group 2A (人類極有可能致癌物)。然而，至今我國尚未針對加工食品中MCPDE/GE含量進行全面檢測，僅比照歐盟將於2021年7月開始實施嬰幼兒配方奶粉中GEs的管制限量，其他食品則尚未訂定規範。因此，本研究之目的為調查國內市售加工食品中MCPDEs及GEs污染情形及評估國人飲食暴露健康風險，並且探討食品原料及加工製程差異，對於加工食品中MCPDEs/GEs濃度的影響。加工食品種類分配及採樣運用系統性抽樣方式，共採集12大類280件市售加工食品，以高效能液相層析串聯式質譜儀進行24種MCPDEs及7種GEs之分析。另採集28件市售調味品，以食藥署之公告方法氣相層析質譜儀進行游離態3-MCPD含量分析，以瞭解其濃度分布情形。最後使用國家攝食資料庫資料，結合蒙地卡羅進行不確定性分析，評估國人飲食暴露風險。此外，亦利用SPSS統計軟體探討不同製程、脂肪含量及鹽含量，對加工食品中MCPDEs及GEs含量貢獻度之影響。
    280件樣本中24種2-/3-MCPDEs及7種GEs檢出率分別介於1-73%及4-67%之間；幾何平均濃度以Pa-Ol (281 μg/kg)及Ol-GE (224 μg/kg)最高。各類食品2-/3-MCPDEs及GEs平均濃度以油脂類最高 (114-925 μg/kg)，糖果零食類 (85.1-220 μg/kg)及複合食品 (57.4-204 μg/kg)次之。28件調味品中3-MCPD檢出率為21.4%，各類調味品濃度範圍為ND-55.4 μg/kg，皆遠低於台灣衛福部食藥署公告之「醬油及以醬油為主調製而成之調味製品」限量標準。解析分析數據顯示，精製植物油中2-/3-MCPDEs及GEs平均濃度顯著高於非精製油品（P<0.02），且以棕櫚油濃度最高。糖果零食類及複合食品中大多數樣本成分含有棕櫚油，且組成分析結果顯示兩類食品與棕櫚油各化合物濃度呈顯著高度正相關 (R2=0.930-0.992, P<0.001)。在影響因子探討中，本研究調查之加工食品，其脂含量、鹽含量及加工製程中油炸烘烤與否，皆可能影響加工食品中2-/3-MCPDEs及GEs濃度，各組別2-/3-MCPDEs及GEs平均濃度皆呈顯著上升趨勢 (β=10.2-39.0, Ptrend<0.001)，其中又以脂肪含量對於濃度影響較大，高脂組別皆與低脂組別達顯著差異 (p<0.001)。國人經飲食暴露2-/3-MCPDEs及GEs之第95百分位數暴露劑量推估結果，均以0-3歲嬰幼兒為最高，全榖雜糧類 (22.4%)、複合食品 (21.9%)及嬰幼兒食品 (17.8%)為主要貢獻來源。暴露2-/3-MCPDEs之危害指標 (HI)分別以兩個情境計算，情境1為攝入3-MCPDEs之第95百分位暴露風險，各年齡層HI除65歲以上女性，其餘介於1.13-4.31；情境2由於2-MCPD毒理資料不足，保守將2-MCPDs毒性視為與3-MCPD相同，即同時攝入2-/3-MCPDEs之第95百分位暴露風險，各年齡層HI介於1.19-5.34 之間，HI均大於1，代表長期攝入2-/3-MCPDEs可能對健康產生危害。GEs則利用暴露限值 (MOE)進行風險特徵描述，使用EFSA及JECFA之參考劑量進行計算，攝入GEs之第95百分位數MOE分別介於2,712-13,619及638-3,205之間，各年齡層皆低於EFSA及JECFA的建議值 25,000及 10,000，代表長期攝入GEs可能具有致癌風險。以本研究所得之食品中2-/3-MCPDEs及GEs濃度、各年齡層各類食物國人攝食量及體重資料 (國家攝食資料庫提供)、攝入體內之吸收分率及消化道水解率為100%，且將2-MCPD毒性視為3-MCPD保守估計之情境下，2-/3-MCPDEs之第95百分位數整合危害風險各年齡層皆高於參考限值；GEs之暴露限值亦皆低於建議值，代表為不可接受風險。建議政府應盡速訂定企業指引並協助業者進行製程改善，並參考歐盟現行標準先針對油品及嬰幼兒奶粉或食品進行限量管制。此外，建議政府針對油品、嬰幼兒食品、全穀雜糧類、豆類加工製品、糖果零食類及複合食品等六類高風險食品，持續進行MCPDE/GE含量監測及管理，以維護食品安全保障國民健康。

    The objectives of the present study are to investigate the contamination profiles of MCPDE/GE in processed food and conduct a dietary intake risk assessment for Taiwanese. Additionally, to explore the relative contribution of MCPDE/GE in different raw materials and processes methods. 24 kinds of MCPDEs and 7 kinds of GEs in 280 processed foods were analyzed with HPLC-MS/MS. Moreover, 3-MCPD in 28 condiment samples were analyzed with GC/MS. The highest level of 2-/3-MCPDEs and GEs (expressed as equivalent level) were found in edible oil (114-925 μg/kg), followed by snacks (85.1-220 μg/kg) and composite food (57.4-204 μg/kg). The concentration of free 3-MCPD in condiment (ND-55.4 μg/kg) was far lower than esters form. The trend analysis indicated group which food manufacturing process with baking/frying and high fat/salt content, 2-/3-MCPDEs and GEs level significantly increased (β=10.2-39.0, Ptrend<0.001). For the general population, the P95 ADDs for 2-/3-MCPDEs, and GEs was ranged from 0.55-2.36 μg/kg/day, 1.92-8.61 μg/kg/day, and 0.75-3.76 μg/kg/day, respectively. The highest P95 ADDs of 2-/3-MCPDEs and GEs were found in 0-3 years old child and the major contribution from whole grains (22.4-24.5%), composite food (20.2-22.2%), and infant food (12.3-18.4%). In the conservative scenario, the P95 HI of 2-/3-MCPDEs in all groups were ranged from 1.19-5.34, higher than 1 indicated the dietary intake health risk of 2-/3-MCPDEs is unacceptable risk. The P95 MOE of GEs in all groups were ranged from 2,712-13,619 (calculated by T25) and 638-3,205 (calculated by BMDL10), lower than the recommended value of EFSA and JECFA also indicated dietary intake health risk of GEs is unacceptable risk. We recommended TFDA needs to strengthen the management strategies, and the industry should also improve the production process to reduce the residue of MCPDE/GE in food.

    中文摘要I Extended Abstract III 誌謝VII 表目錄XI 圖目錄XIII 第一章 緒論1 1-1、研究背景1 1-2、研究問題3 1-3、研究目的3 1-4、研究意義3 第二章 文獻回顧4 2-1、單氯丙二醇(酯)及縮水甘油酯之物化特性及來源4 2-1-1、單氯丙二醇之物化特性及來源4 2-1-2、單氯丙二醇酯及縮水甘油酯之物化特性及來源4 2-2、單氯丙二醇(酯)及縮水甘油酯之代謝與毒理特性6 2-2-1、單氯丙二醇(酯)之代謝與毒理特性6 2-2-2、縮水甘油酯之代謝與毒理特性9 2-3、國際間食品中單氯丙二醇(酯)及縮水甘油酯之分析方法回顧10 2-4、國際間食品中單氯丙二醇(酯)及縮水甘油酯之背景值調查11 2-4-1、食品中單氯丙二醇之背景值調查11 2-4-2、食品中單氯丙二醇酯及縮水甘油酯之背景值調查12 2-5、國際間單氯丙二醇(酯)及縮水甘油酯之管制規範及參考劑量17 2-5-1、國內外管制規範17 2-5-2、參考劑量18 2-6、單氯丙二醇酯及縮水甘油酯之健康風險評估19 第三章 材料與方法23 3-1、研究架構23 3-2、食品樣本採集23 3-2-1、樣品代表性23 3-2-2、採樣策略23 3-2-3、樣品類別及數目26 3-3、食品中單氯丙二醇 (酯)及縮水甘油酯之檢測方法26 3-3-1、食品中單氯丙二醇 (酯)及縮水甘油酯分析26 3-3-2、醬油及相關調味品中單氯丙二醇分析33 3-3-3、品保及品管規範36 3-4、食品中單氯丙二醇(酯)及縮水甘油酯之國人飲食暴露風險評估38 3-4-1、以食品中單氯丙二醇(酯)及縮水甘油酯濃度推估日暴露劑量38 3-4-2、不確定性分析40 3-4-3、健康風險評估40 3-5、數據統計方法42 3-6、食品中單氯丙二醇 (酯)及縮水甘油酯之品保品管執行結果43 3-7、調味品中3-單氯丙二醇之品保品管執行結果45 第四章 結果與討論46 4-1、食品中單氯丙二醇 (酯)及縮水甘油酯之含量分析結果46 4-2、調味品中游離態3-單氯丙二醇之含量分析結果65 4-2-1、食品中3-單氯丙二醇之含量分析結果65 4-2-2、市售調味品中游離態及酯態3-單氯丙二醇污染物分布情形65 4-3、單氯丙二醇酯及縮水甘油酯含量偏高食品之來源探討67 4-3-1、油脂類67 4-3-2、糖果零食類71 4-3-3、複合食品73 4-4、食品中單氯丙二醇酯及縮水甘油酯之影響因子探討75 4-4-1、食品加工製程方式之影響75 4-4-2、食品中脂含量之影響76 4-4-3、食品中鹽含量之影響77 4-4-4、食品原料及加工製程之綜合影響78 4-5、國人經由飲食攝入單氯丙二醇酯及縮水甘油酯之暴露風險評估80 4-5-1、國人各年齡層每日食物攝取量與體重分布情形80 4-5-2、國人各年齡層經飲食暴露2-/3-單氯丙二醇酯及縮水甘油酯之平均每日暴露劑量80 4-5-3、國人各年齡層經飲食暴露2-/3-單氯丙二醇酯及縮水甘油酯之風險不確定性推估86 4-5-4國人各年齡層經飲食暴露2-/3-單氯丙二醇酯及縮水甘油酯攝食風險之敏感性分析92 第五章 結論與建議99 5-1、結論99 5-2、建議102 5-2-1、對消費者之建議102 5-2-2、對生產者之建議103 5-2-3、對政府機關之建議103 研究限制105 參考文獻106 附件一 食品樣本編碼257 附件二 食品採樣紀錄表259 表目錄 表2-1-1、單氯丙二醇之化學結構113 表2-1-2、常見脂肪酸種類113 表2-1-3、2-/3-單氯丙二醇單酯之化學結構114 表2-1-4、2-/3-單氯丙二醇雙酯之化學結構115 表2-1-5、縮水甘油酯之化學結構116 表2-4-1、各國食用油中2-/3-MCPDEs及GEs之濃度調查117 表2-4-2、各國嬰幼兒食品中2-/3-MCPDEs及GEs濃度調查119 表2-4-3、各國其他加工食品中2-/3-MCPDEs及GEs之濃度調查120 表2-4-4、國際間食品中3-MCPDEs單酯個別同源物之濃度調查123 表2-4-5、國際間食品中3-MCPDEs雙酯個別同源物之濃度調查124 表2-4-6、國際間食品中GEs個別同源物之濃度調查125 表2-5-1、台灣衛生福利部公告之3-MCPD及GEs最大限量標準126 表2-5-2、歐盟公告之3-MCPD(Es)及GEs最大限量標準127 表2-5-3、3-MCPD及其脂肪酸酯之參考劑量128 表2-5-4、GEs之參考劑量128 表2-6-1、各國經食物途徑暴露2-/3-MCPDEs及GEs之暴露劑量129 表3-2-1、加工食品中MCPDEs及GEs平均濃度級距及分數換算132 表3-2-2、國人食品細項攝食量級距及分數換算132 表3-2-3、12大類加工食品佔比計算及實際抽樣件數133 表3-2-4、採樣食品類別及件數134 表3-3-1、HPLC 層析梯度設定條件135 表3-3-2、24 種2-/3-MCPDEs 之質譜條件136 表3-3-3、 7 種GEs 之質譜條件138 表3-3-4、游離態3-MCPD之質譜條件139 表3-3-5、變異係數規範139 表3-6-1、各類食品之定量極限140 表4-1-1 (a)、各大食物類別中24種MCPDEs之檢出率141 表4-1-1 (b)、各大食物類別中7種GEs之檢出率142 表4-1-2 (a)、各類食品中3-MCPDEs單酯濃度分析結果143 表4-1-2 (b)、各類食品中3-MCPDEs雙酯濃度分析結果147 表4-1-2 (c)、各類食品中2-MCPDEs單酯及雙酯濃度分析結果151 表4-1-2 (d)、各類食品中GEs濃度分析結果155 表4-1-3、各類食品中2-/3-MCPDEs及GEs之平均濃度彙整159 表4-2-1、調味品中游離態3-MCPD檢出率及濃度分析結果160 表4-2-2、市售調味品中游離態及酯態3-MCPD污染物濃度分布情形160 表4-3-1、油脂加工過程中精製與否對於2-/3-MCPDEs及GEs含量之影響161 表4-3-2、個別糖果零食類品項之2-/3-MCPDEs及GEs濃度彙整162 表4-3-3、個別複合類品項之2-/3-MCPDEs及GEs總當量濃度彙整163 表4-4-1、加工食品是否油炸、烘烤對於2-/3-MCPDEs及GEs各化合物濃度之影響164 表4-4-2、加工食品是否添加棕櫚油對於2-/3-MCPDEs及GEs各化合物濃度之影響165 表4-4-3、加工食品中不同脂含量對於2-/3-MCPDEs及GEs各化合物濃度之影響166 表4-4-4、加工食品中不同鹽含量對於2-/3-MCPDEs及GEs各化合物濃度之影響167 表4-4-5、加工食品中脂含量、鹽含量及加工製程方式對於2-/3-MCPDEs及GEs 各化合物濃度之綜合影響168 表4-5-1、國內各年齡層平均體重及各類食物每日平均攝食量170 表4-5-2、國人各年齡層經飲食暴露3-MCPDEs之平均日暴露劑量172 表4-5-3、國人各年齡層經飲食暴露2-MCPDEs之平均日暴露劑量174 表4-5-4、國人各年齡層經飲食暴露GEs之平均日暴露劑量176 表4-5-5、國人各年齡層經飲食暴露各2-/3-MCPDEs及GEs之平均每日暴露劑量不確定分析結果178 表4-5-6、國人各年齡層不同情境下經飲食暴露2/3-MCPDEs之危害指標(HI)及GEs之暴露限值 (MOE)182 圖目錄 圖2-1-1、單氯丙二醇酯及縮水甘油酯生成圖183 圖2-1-2、單氯丙二醇酯及縮水甘油酯轉換過程183 圖2-2-1、3-單氯丙二醇酯及縮水甘油於大鼠體內之代謝途徑184 圖2-4-1、各大類食品中酯態單氯丙二醇酯與游離態單氯丙二醇之佔比圖184 圖3-1-1、研究架構185 圖3-1-2、採樣策略流程圖185 圖3-3-1 (a)、2-/3-MCPDEs及GEs油脂類樣本前處理流程186 圖3-3-1 (b)、2-/3-MCPDEs及GEs低脂食品類前處理流程187 圖3-3-1 (c)、2-/3-MCPDEs及GEs高脂食品類前處理流程188 圖3-3-2、3-MCPD調味品樣本前處理流程 189 圖3-6-1 (a)、12種2-/3-MCPDE單酯檢量線190 圖3-6-1 (b)、12種2-/3-MCPDE雙酯檢量線191 圖3-6-1 (c)、7種GEs檢量線192 圖3-6-2 (a)、空白樣本2-/3-MCPDEs分析結果及管制規範193 圖3-6-2 (b)、空白樣本GEs分析結果及管制規範193 圖3-6-3 (a)、重複樣本2-/3-MCPDEs分析結果及管制規範193 圖3-6-3 (b)、重複樣本GEs分析結果及管制規範193 圖3-6-4 (a)、基質添加樣本2-/3-MCPDEs分析結果及管制規範 (油脂及低脂類食品)194 圖3-6-4 (b)、基質添加樣本GEs分析結果及管制規範 (油脂及低脂類食品)194 圖3-6-5 (a)、基質添加樣本2-/3-MCPDEs分析結果及管制規範 (高脂類食品)195 圖3-6-5 (b)、基質添加樣本GEs分析結果及管制規範 (高脂類食品)195 圖3-6-6 (a)、內標準品添加樣本2-及3-單氯丙二醇酯分析結果及管制規範196 圖3-6-6 (b)、內標準品添加樣本縮水甘油酯分析結果及管制規範196 圖3-7-1、游離態3-單氯丙二醇檢量線197 圖4-1-1、各大類食品2/3-MCPDEs及GEs濃度197 圖4-1-2 (a)、各類加工食品之3-MCPDEs酯態濃度分布圖198 圖4-1-2 (b)、各類加工食品之2-MCPDEs酯態濃度分布圖198 圖4-1-2 (c)、各類加工食品之GEs酯態濃度分布圖198 圖4-1-3 (a)、各類油脂品項之3-MCPDEs濃度分布圖199 圖4-1-3 (b)、各類油脂品項之2-MCPDEs濃度分布圖199 圖4-1-3 (c)、各類油脂品項品之GEs酯態濃度分布圖199 圖4-2-1、調味品中游離態及酯態3-單氯丙二醇污染物之分布情形200 圖4-3-1 (a)、油脂加工過程中精製與否對於3-MCPDEs濃度之影響201 圖4-3-1 (b)、油脂加工過程中精製與否對於2-MCPDEs濃度之影響201 圖4-3-1 (c)、油脂加工過程中精製與否對於GEs濃度之影響201 圖4-3-2 (a)、精製植物油中3-MCPDEs與2-MCPDEs濃度之相關性202 圖4-3-2 (b)、精製植物油中3-MCPDEs與GEs濃度之相關性202 圖4-3-3、精製植物油中MCPDE/GE各化合物之主成分分析圖202 圖4-3-4 (a)、非精製油中3-MCPDEs與2-MCPDEs濃度之相關性203 圖4-3-4 (b)、非精製油中3-MCPDEs與GEs濃度之相關性203 圖4-3-5、精製植物油中2-/3-MCPDEs及GEs平均濃度組成分布圖204 圖4-3-6 (a)、精製植物油中3-MCPDEs各化合物組成分布圖205 圖4-3-6 (b)、精製植物油中2-MCPDEs各化合物組成分布圖205 圖4-3-6 (c)、精製植物油中GEs各化合物組成分布圖205 圖4-3-7 (a)、糖果零食類食品中3-MCPDEs與2-MCPDEs濃度之相關性206 圖4-3-7 (b)、糖果零食類食品中3-MCPDEs與GEs濃度之相關性206 圖4-3-8、糖果零食類食品中MCPDE/GE各化合物之主成分分析圖206 圖4-3-9 (a)、糖果零食類食品中3-MCPDEs各化合物組成分析207 圖4-3-9 (b)、糖果零食類食品中2-MCPDEs各化合物組成分析207 圖4-3-9 (c)、糖果零食類食品中GEs各化合物組成分析207 圖4-3-10 (a)、糖果零食類食品與棕櫚油3-MCPDEs各化合物之含量相關性分析208 圖4-3-10 (b)、糖果零食類食品與棕櫚油2-MCPDEs各化合物之含量相關性分析208 圖4-3-10 (c)、糖果零食類食品與棕櫚油GEs各化合物之含量相關性分析208 圖4-3-11 (a)、複合類食品中3-MCPDEs與2-MCPDEs濃度之相關性209 圖4-3-11 (b)、複合類食品中3-MCPDEs與GEs濃度之相關性209 圖4-3-12、複合類食品中MCPDE/GE各化合物之主成分分析圖209 圖4-3-13 (a)、複合類食品中3-MCPDEs各化合物組成分析210 圖4-3-13 (b)、複合類食品中2-MCPDEs各化合物組成分析210 圖4-3-13 (c)、複合類食品中GEs各化合物組成分析210 圖4-3-14 (a)、複合類食品與棕櫚油3-MCPDEs各化合物之含量相關性分析211 圖4-3-14 (b)、複合類食品與棕櫚油2-MCPDEs各化合物之含量相關性分析211 圖4-3-14 (c)、複合類食品與棕櫚油GEs各化合物之含量相關性分析211 圖4-4-1 (a)、加工食品油炸、烘烤及添加棕櫚油與否對於3-MCPDEs濃度之影響212 圖4-4-1 (b)、加工食品油炸、烘烤及添加棕櫚油與否對於2-MCPDEs濃度之影響212 圖4-4-1 (c)、加工食品油炸、烘烤及添加棕櫚油與否對於GEs濃度之影響212 圖4-4-2 (a)、加工食品中不同脂含量對於3-MCPDEs濃度之影響213 圖4-4-2 (b)、加工食品中不同脂含量對於2-MCPDEs濃度之影響213 圖4-4-2 (c)、加工食品中不同脂含量對於GEs濃度之影響213 圖4-4-3 (a)、加工食品中不同鹽含量對於3-MCPDEs濃度之影響214 圖4-4-3 (b)、加工食品中不同鹽含量對於2-MCPDEs濃度之影響214 圖4-4-3 (c)、加工食品中不同鹽含量對於GEs濃度之影響214 圖4-4-4、加工食品油炸、烘烤及添加棕櫚油與否對於對於MCPDE/GE各化合物濃度之影響215 圖4-4-5、加工食品中不同脂含量對於MCPDE/GE各化合物濃度之影響215 圖4-4-6、加工食品中不同脂含量、鹽含量及加工製程方式對於MCPDE/GE濃度之影響216 圖4-4-7、加工食品中不同脂含量、鹽含量及加工製程方式對於MCPDE/GE各化合物濃度之影響216 圖4-5-1、國人各年齡層之各大類食品攝食量百分比217 圖4-5-2、國人各年齡層經飲食暴露18種3-MCPDEs之平均日暴露劑量堆疊圖218 圖4-5-3、國人各年齡層經飲食暴露18種3-MCPDEs各化合物之貢獻百分比218 圖4-5-4、國人各年齡層經飲食暴露6種2-MCPDEs之平均日暴露劑量堆疊圖219 圖4-5-5、國人各年齡層經飲食暴露6種2-MCPDEs各化合物之貢獻百分比219 圖4-5-6、國人各年齡層經飲食暴露7種GEs之平均日暴露劑量堆疊圖220 圖4-5-7、國人各年齡層經飲食暴露7種GEs各化合物之貢獻百分比220 圖4-5-8、國人各年齡層經飲食暴露3-MCPDEs各類食品之平均日暴露劑量221 圖4-5-9、國人各年齡層經飲食暴露3-MCPDEs各類食品之平均日暴露劑量百分比221 圖4-5-10、國人各年齡層經飲食暴露2-MCPDEs各類食品之平均日暴露劑量222 圖4-5-11、國人各年齡層經飲食暴露2-MCPDEs各類食品之平均日暴露劑量百分比222 圖4-5-12、國人各年齡層經飲食暴露之GEs各類食品之平均日暴露劑量223 圖4-5-13、國人各年齡層經飲食暴露GEs各類食品之平均日暴露劑量百分比223 圖4-5-14、2-/3-MCPDEs及GEs於12大類食物總日暴露劑量之貢獻度結果224 圖4-5-15、2-/3-MCPDEs及GEs於各大類食物總日暴露劑量之貢獻度結果225 圖4-5-16、國人各年齡層經飲食暴露3-MCPDEs之危害指標(HI)226 圖4-5-17、國人各年齡層經飲食暴露2/3-MCPDEs之危害指標(HI)226 圖4-5-18、根據EFSA參考劑量之國人各年齡層經飲食暴露GEs之暴露限 (MOE)227 圖4-5-19、根據JECFA參考劑量之國人各年齡層經飲食暴露GEs之暴露限值 (MOE)227 圖4-5-20 (a)、暴露參數對0-6歲以上男性及女性1La日暴露劑量變異之敏感性分析228 圖4-5-20 (b)、暴露參數對6-65歲以上男性及女性1La日暴露劑量變異之敏感性分析228 圖4-5-21 (a)、暴露參數對0-6歲以上男性及女性1My日暴露劑量變異之敏感性分析229 圖4-5-21 (b)、暴露參數對6-65歲以上男性及女性1My日暴露劑量變異之敏感性分析229 圖4-5-22 (a)、暴露參數對0-6歲以上男性及女性1Ln日暴露劑量變異之敏感性分析230 圖4-5-22 (b)、暴露參數對6-65歲以上男性及女性1Ln日暴露劑量變異之敏感性分析230 圖4-5-23 (a)、暴露參數對0-6歲以上男性及女性1Li日暴露劑量變異之敏感性分析231 圖4-5-23 (b)、暴露參數對6-65歲以上男性及女性1Li日暴露劑量變異之敏感性分析231 圖4-5-24 (a)、暴露參數對0-6歲以上男性及女性1Pa-2Pa日暴露劑量變異之敏感性分析232 圖4-5-24 (b)、暴露參數對6-65歲以上男性及女性1Pa-2Pa日暴露劑量變異之敏感性分析232 圖4-5-25 (a)、暴露參數對0-6歲以上男性及女性1Ol日暴露劑量變異之敏感性分析233 圖4-5-25 (b)、暴露參數對6-65歲以上男性及女性1Ol日暴露劑量變異之敏感性分析233 圖4-5-26 (a)、暴露參數對0-6歲以上男性及女性1Ol2-2Ol日暴露劑量變異之敏感性分析234 圖4-5-26 (b)、暴露參數對6-65歲以上男性及女性1Ol2-2Ol日暴露劑量變異之敏感性分析234 圖4-5-27 (a)、暴露參數對0-6歲以上男性及女性1St日暴露劑量變異之敏感性分析235 圖4-5-27 (b)、暴露參數對6-65歲以上男性及女性1St日暴露劑量變異之敏感性分析235 圖4-5-28 (a)、暴露參數對0-6歲以上男性及女性1Li2日暴露劑量變異之敏感性分析236 圖4-5-28 (b)、暴露參數對6-65歲以上男性及女性1Li2日暴露劑量變異之敏感性分析236 圖4-5-29 (a)、暴露參數對0-6歲以上男性及女性1Pa2日暴露劑量變異之敏感性分析237 圖4-5-29 (b)、暴露參數對6-65歲以上男性及女性1Pa2日暴露劑量變異之敏感性分析237 圖4-5-30 (a)、暴露參數對0-6歲以上男性及女性Ln-Ln日暴露劑量變異之敏感性分析238 圖4-5-30 (b)、暴露參數對6-65歲以上男性及女性Ln-Ln日暴露劑量變異之敏感性分析238 圖4-5-31 (a)、暴露參數對0-6歲以上男性及女性Li-Li日暴露劑量變異之敏感性分析239 圖4-5-31 (b)、暴露參數對6-65歲以上男性及女性Li-Li日暴露劑量變異之敏感性分析239 圖4-5-32 (a)、暴露參數對0-6歲以上男性及女性Pa-Li日暴露劑量變異之敏感性分析240 圖4-5-32 (b)、暴露參數對6-65歲以上男性及女性Pa-Li日暴露劑量變異之敏感性分析240 圖4-5-33 (a)、暴露參數對0-6歲以上男性及女性Ol-Li日暴露劑量變異之敏感性分析241 圖4-5-33 (b)、暴露參數對6-65歲以上男性及女性Ol-Li日暴露劑量變異之敏感性分析241 圖4-5-34 (a)、暴露參數對0-6歲以上男性及女性Pa-Pa日暴露劑量變異之敏感性分析242 圖4-5-34 (b)、暴露參數對6-65歲以上男性及女性Pa-Pa日暴露劑量變異之敏感性分析242 圖4-5-35 (a)、暴露參數對0-6歲以上男性及女性Pa-Ol日暴露劑量變異之敏感性分析243 圖4-5-35 (b)、暴露參數對6-65歲以上男性及女性Pa-Ol日暴露劑量變異之敏感性分析243 圖4-5-36 (a)、暴露參數對0-6歲以上男性及女性Ol-Ol日暴露劑量變異之敏感性分析244 圖4-5-36 (b)、暴露參數對6-65歲以上男性及女性Ol-Ol日暴露劑量變異之敏感性分析244 圖4-5-37 (a)、暴露參數對0-6歲以上男性及女性Pa-St日暴露劑量變異之敏感性分析245 圖4-5-37 (b)、暴露參數對6-65歲以上男性及女性Pa-St日暴露劑量變異之敏感性分析245 圖4-5-38 (a)、暴露參數對0-6歲以上男性及女性Ol-St日暴露劑量變異之敏感性分析246 圖4-5-38 (b)、暴露參數對6-65歲以上男性及女性Ol-St日暴露劑量變異之敏感性分析246 圖4-5-39 (a)、暴露參數對0-6歲以上男性及女性2Li-Li日暴露劑量變異之敏感性分析247 圖4-5-39 (b)、暴露參數對6-65歲以上男性及女性2Li-Li日暴露劑量變異之敏感性分析247 圖4-5-40 (a)、暴露參數對0-6歲以上男性及女性2Pa-Pa日暴露劑量變異之敏感性分析248 圖4-5-40 (b)、暴露參數對6-65歲以上男性及女性2Pa-Pa日暴露劑量變異之敏感性分析248 圖4-5-41 (a)、暴露參數對0-6歲以上男性及女性2Pa-Ol日暴露劑量變異之敏感性分析249 圖4-5-41 (b)、暴露參數對6-65歲以上男性及女性2Pa-Ol日暴露劑量變異之敏感性分析249 圖4-5-42 (a)、暴露參數對0-6歲以上男性及女性La-GE日暴露劑量變異之敏感性分析250 圖4-5-42 (b)、暴露參數對6-65歲以上男性及女性La-GE日暴露劑量變異之敏感性分析250 圖4-5-43 (a)、暴露參數對0-6歲以上男性及女性My-GE日暴露劑量變異之敏感性分析251 圖4-5-43 (b)、暴露參數對6-65歲以上男性及女性My-GE日暴露劑量變異之敏感性分析251 圖4-5-44 (a)、暴露參數對0-6歲以上男性及女性Ln-GE日暴露劑量變異之敏感性分析252 圖4-5-44 (b)、暴露參數對6-65歲以上男性及女性Ln-GE日暴露劑量變異之敏感性分析252 圖4-5-45 (a)、暴露參數對0-6歲以上男性及女性Li-GE日暴露劑量變異之敏感性分析253 圖4-5-45 (b)、暴露參數對6-65歲以上男性及女性Li-GE日暴露劑量變異之敏感性分析253 圖4-5-46 (a)、暴露參數對0-6歲以上男性及女性Pa-GE日暴露劑量變異之敏感性分析254 圖4-5-46 (b)、暴露參數對6-65歲以上男性及女性Pa-GE日暴露劑量變異之敏感性分析254 圖4-5-47 (a)、暴露參數對0-6歲以上男性及女性Ol-GE日暴露劑量變異之敏感性分析255 圖4-5-47 (b)、暴露參數對6-65歲以上男性及女性Ol-GE日暴露劑量變異之敏感性分析255 圖4-5-48 (a)、暴露參數對0-6歲以上男性及女性St-GE日暴露劑量變異之敏感性分析256 圖4-5-48 (b)、暴露參數對6-65歲以上男性及女性St-GE日暴露劑量變異之敏感性分析256

    Abraham K, Appel KE, Berger-Preiss E, Apel E, Gerling S, Mielke H, et al. 2013. Relative oral bioavailability of 3-mcpd from 3-mcpd fatty acid esters in rats. Arch Toxicol 87:649-659.
    Arisseto AP, Silva WC, Scaranelo GR, Vicente E. 2017. 3-mcpd and glycidyl esters in infant formulas from the brazilian market: Occurrence and risk assessment. Food control 77:76-81.
    Arisseto AP, Silva WC, Marcolino PFC, Scaranelo GR, Berbari SAG, de Oliveira Miguel AMR, et al. 2019. Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of french fries by 3-monochloropropane-1, 2-diol fatty acid esters. Food Res Int 124:43-48.
    Bakhiya N, Abraham K, Gürtler R, Appel KE, Lampen A. 2011. Toxicological assessment of 3-chloropropane-1,2-diol and glycidol fatty acid esters in food. Mol Nutr Food Res 55:509-521.
    Barocelli E, Corradi A, Mutti A, Petronini P. 2011. Comparison between 3‐mcpd and its palmitic esters in a 90‐day toxicological study. EFSA Support Publ 8:187E.
    Becalski A, Feng S, Lau BP, Zhao T. 2015a. A pilot survey of 2-and 3-monochloropropanediol and glycidol fatty acid esters in foods on the canadian market 2011–2013. J Food Compos Anal 37:58-66.
    Becalski A, Zhao T, Feng S, Lau B-Y. 2015b. A pilot survey of 2-and 3-monochloropropanediol and glycidol fatty acid esters in baby formula on the canadian market 2012–2013. J Food Compos Anal 44:111-114.
    Beekman JK, Grassi K, MacMahon S. 2020. Updated occurrence of 3-monochloropropane-1,2-diol esters (3-mcpd) and glycidyl esters in infant formulas purchased in the united states between 2017 and 2019. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 37:374-390.
    Benford D, Bolger PM, Carthew P, Coulet M, DiNovi M, Leblanc JC, et al. 2010. Application of the margin of exposure (moe) approach to substances in food that are genotoxic and carcinogenic. Food Chem Toxicol 48 Suppl 1:S2-24.
    BfR. 2020. Possible health risks due to high concentrations of 3-mcpd and glycidyl fatty
    acid esters in certain foods.
    Braeuning A, Sawada S, Oberemm A, Lampen A. 2015. Analysis of 3-mcpd-and 3-mcpd dipalmitate-induced proteomic changes in rat liver. Food Chem Toxical 86:374-384.
    Canada. 2012. Maximum levels for various chemical contaminants in foods. .
    Cheng W-C, CHEN H-C, LIN Y-P, LEE H-F, CHANG P-C, CHOU S-S. 2004. Survey on 3-monochloro-1, 2-propandiol (3-mcpd) contents of soy sauce products during fiscal year 2002 in taiwan. J Food Drug Anal 12.
    Cho W-S, Han BS, Nam KT, Park K, Choi M, Kim SH, et al. 2008. Carcinogenicity study of 3-monochloropropane-1, 2-diol in sprague–dawley rats. Food Chem Toxical 46:3172-3177.
    Chung SW, Chan BT, Chung H, Xiao Y, Ho Y. 2013. Occurrence of bound 3-monochloropropan-1, 2-diol content in commonly consumed foods in hong kong analysed by enzymatic hydrolysis and gc-ms detection. Food Additives & Contaminants: Part A 30:1248-1254.
    Clemens R, Hayes AW, Sundram K, Pressman P. 2017. Palm oil and threats to a critically important food source: The chloropropanols—caution, controversy, and correction. Toxicology Rea Appl 1:2397847317699844.
    Codex. 2019. Code of practice for the reduction of 3-monochloropropane-1,2- diol esters (3-mcpdes) and glycidyl esters (ges) in refined oils and food products made with refined oils.
    Crews C, Hough P, Brereton P, Harvey D, Macarthur R, Matthews W. 2002. Survey of 3-monochloropropane-1,2-diol (3-mcpd) in selected food groups, 1999-2000. Food Addit Contam 19:22-27.
    Custodio-Mendoza JA, Carro AM, Lage-Yusty MA, Herrero A, Valente IM, Rodrigues JA, et al. 2019. Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the spanish market. Food Chem 270:214-222.
    Destaillats F, Craft BD, Sandoz L, Nagy K. 2012. Formation mechanisms of monochloropropanediol (mcpd) fatty acid diesters in refined palm (elaeis guineensis) oil and related fractions. Food Additives & Contaminants: Part A 29:29-37.
    Di Campi E, Di Pasquale M, Coni E. 2020. Contamination of some foodstuffs marketed in italy by fatty acid esters of monochloropropanediols and glycidol. Food Additives & Contaminants: Part A 37:753-762.
    Doležal M, Chaloupská M, Divinová V, Svejkovská B, Velišek J. 2005. Occurrence of 3-chloropropane-1, 2-diol and its esters in coffee. European Food Research and Technology 221:221-225.
    Dubois M, Tarres A, Goldmann T, Empl AM, Donaubauer A, Seefelder W. 2012. Comparison of indirect and direct quantification of esters of monochloropropanediol in vegetable oil. J Chromatogr A 1236:189-201.
    Dybing E, O'Brien J, Renwick AG, Sanner T. 2008. Risk assessment of dietary exposures to compounds that are genotoxic and carcinogenic--an overview. Toxicol Lett 180:110-117.
    EFSA. 2016. Risks for human health related to the presence of 3‐and 2‐monochloropropanediol (mcpd), and their fatty acid esters, and glycidyl fatty acid esters in food. EFSA J 14:e04426.
    EFSA. 2018. Update of the risk assessment on 3‐monochloropropane diol and its fatty acid esters. EFSA J 16:e05083.
    Emerce E, Kadioglu E. 2019. Toxicological risk assessment of 3-mcpd and glycidyl esters in children consuming potato chips in turkey. Global J Res Anel 8.
    EU. 2020. Commission regulation (eu) 2020/1322.
    FAO/WHO. 2016. Summary report of the eighty-third meeting of jecfa.
    FDA. 2008. Cpg sec 500.500 guidance levels for 3-mcpd (3-chloro-1,2-propanediol) in acid-hydrolyzed protein and asian-style sauces. .
    Freudenstein A, Weking J, Matthäus B. 2013. Influence of precursors on the formation of 3‐mcpd and glycidyl esters in a model oil under simulated deodorization conditions. Eur J Lipid Sci Tech 115:286-294.
    FSANZ. 1991. Australia food standards newzealand act.
    Gao B, Li Y, Huang G, Yu L. 2019. Fatty acid esters of 3-monochloropropanediol: A review. Annu Rev Food Sci Technol 10:259-284.
    Gardner AM, Yurawecz MP, Cunningham WC, Diachenko GW, Mazzola EP, Brumley WC. 1983. Isolation and identification of c16 and c18 fatty acid esters of chloropropanediol in adulterated spanish cooking oils. Bull Environ Contam Toxicol 31:625-630.
    Haines TD, Adlaf KJ, Pierceall RM, Lee I, Venkitasubramanian P, Collison MW. 2011. Direct determination of mcpd fatty acid esters and glycidyl fatty acid esters in vegetable oils by lc-tofms. J Am Oil Chem Soc 88:1-14.
    Hamlet CG. 1998. Analytical methods for the determination of 3-chloro-1,2-propandiol and 2-chloro-1,3-propandiol in hydrolysed vegetable protein, seasonings and food products using gas chromatography/ion trap tandem mass spectrometry. Food Addit Contam 15:451-465.
    Hamlet CG, Asuncion L, Velíšek J, Doležal M, Zelinková Z, Crews C. 2011. Formation and occurrence of esters of 3‐chloropropane‐1, 2‐diol (3‐cpd) in foods: What we know and what we assume. Eur J Lipid Sci Tech 113:279-303.
    Hrncirik K, van Duijn G. 2011. An initial study on the formation of 3‐mcpd esters during oil refining. Eur J Lipid Sci Tech 113:374-379.
    Huang G, Xue J, Sun X, Wang J, Wang Y, Wang TT. 2018. Suppression of t lymphocyte activation by 3-chloro-1, 2-propanediol mono-and di-palmitate esters in vitro. Toxicology in vitro 51:54-62.
    Huang M, Jiang G, He B, Liu J, Zhou Q, Fu W, et al. 2005. Determination of 3-chloropropane-1,2-diol in liquid hydrolyzed vegetable proteins and soy sauce by solid-phase microextraction and gas chromatography/mass spectrometry. Anal Sci 21:1343-1347.
    Ikeda N, Fujii K, Sarada M, Saito H, Kawabata M, Naruse K, et al. 2012. Genotoxicity studies of glycidol fatty acid ester (glycidol linoleate) and glycidol. Food Chem Toxicol 50:3927-3933.
    Inagaki R, Hirai C, Shimamura Y, Masuda S. 2016. Formation of glycidol fatty acid esters in meat samples cooked by various methods. J Food Process Technol 7:2.
    Inagaki R, Ito F, Shimamura Y, Masuda S. 2019. Effect of chloride on the formation of 3-monochloro-1, 2-propanediol fatty acid diesters and glycidol fatty acid esters in fish, meats and acylglycerols during heating. Food Additives & Contaminants: Part A 36:236-243.
    Jędrkiewicz R, Kupska M, Głowacz A, Gromadzka J, Namieśnik J. 2016. 3-mcpd: A worldwide problem of food chemistry. Crit Rev Food Sci Nutr 56:2268-2277.
    Jiang L, Jing Z, Yibaina W, Yan S, Lili X, Yanxu Z, et al. 2020. Dietary exposure to fatty acid esters of monochloropropanediols and glycidol of 2-to 3-year-old children attending nursery schools from two areas in china using the duplicate-diet collection method. Food Additives & Contaminants: Part A:1-11.
    Jones AR. 1983. Antifertility actions of alpha-chlorohydrin in the male. Aust J Biol Sci 36:333-350.
    Küsters M, Bimber U, Reeser S, Gallitzendörfer R, Gerhartz M. 2011. Simultaneous determination and differentiation of glycidyl esters and 3-monochloropropane-1,2-diol (mcpd) esters in different foodstuffs by gc-ms. J Agric Food Chem 59:6263-6270.
    Kaze N, Sato H, Yamamoto H, Watanabe Y. 2011. Bidirectional conversion between 3‐monochloro‐1, 2‐propanediol and glycidol in course of the procedure of dgf standard methods. J Am Oil Chem Soc 88:1143-1151.
    Kuhlmann J, Weißhaar R. 2008. Oral presentations: 2nd workshop on analysis of 3-mcpd-esters in edible oils. Federal Institute for Risk Assesment (BfR): Berlin, Germany.
    Kuhlmann J. 2011. Determination of bound 2, 3‐epoxy‐1‐propanol (glycidol) and bound monochloropropanediol (mcpd) in refined oils. Eur J Lipid Sci Tech 113:335-344.
    Lampen A. 2014. Toxicological properties of mcpd fatty acid esters. In: Processing contaminants in edible oils:Elsevier, 183-197.
    Leigh J, MacMahon S. 2017. Occurrence of 3-monochloropropanediol esters and glycidyl esters in commercial infant formulas in the united states. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 34:356-370.
    Leigh JK, MacMahon S. 2016. Extraction and liquid chromatography–tandem mass spectrometry detection of 3-monochloropropanediol esters and glycidyl esters in infant formula. J Agric Food Chem 64:9442-9451.
    Li C, Nie S-P, Zhou Y-q, Xie M-Y. 2015. Exposure assessment of 3-monochloropropane-1, 2-diol esters from edible oils and fats in china. Food Chem Toxical 75:8-13.
    Li J, Wang S, Wang M, Shi W, Du X, Sun C. 2013. The toxicity of 3-chloropropane-1, 2-dipalmitate in wistar rats and a metabonomics analysis of rat urine by ultra-performance liquid chromatography–mass spectrometry. Chemico-biological interactions 206:337-345.
    Liu M, Gao B-Y, Qin F, Wu P-P, Shi H-M, Luo W, et al. 2012. Acute oral toxicity of 3-mcpd mono-and di-palmitic esters in swiss mice and their cytotoxicity in nrk-52e rat kidney cells. Food Chem Toxical 50:3785-3791.
    Liu M, Liu J, Wu Y, Gao B, Wu P, Shi H, et al. 2017. Preparation of five 3‐mcpd fatty acid esters, and the effects of their chemical structures on acute oral toxicity in swiss mice. Journal of the Science of Food and Agriculture 97:841-848.
    Lu J, Wang Z, Ren M, Feng G, Ye B, Wang Y, et al. 2015. A 4-week study of four 3-monochloropropane-1, 2-diol diesters on lipid metabolism in c57bl/6j mice. Environmental toxicology and pharmacology 40:453-458.
    MacMahon S, Begley TH, Diachenko GW. 2013a. Occurrence of 3-mcpd and glycidyl esters in edible oils in the united states. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 30:2081-2092.
    MacMahon S, Mazzola E, Begley TH, Diachenko GW. 2013b. Analysis of processing contaminants in edible oils. Part 1. Liquid chromatography-tandem mass spectrometry method for the direct detection of 3-monochloropropanediol monoesters and glycidyl esters. J Agric Food Chem 61:4737-4747.
    MacMahon S. 2019. Mcpd esters and glycidyl esters: A review of analytical methods.
    Merkle S, Ostermeyer U, Rohn S, Karl H, Fritsche J. 2018. Mitigation strategies for ester bound 2-/3-mcpd and esterified glycidol in pre-fried breaded and frozen fish products. Food Chem 245:196-204.
    Mogol BeA, Pye Cl, Anderson W, Crews C, Gökmen V. 2014. Formation of monochloropropane-1, 2-diol and its esters in biscuits during baking. J Agric Food Chem 62:7297-7301.
    Nguyen KH, Fromberg A. 2020. Monochloropropanediol and glycidyl esters in infant formula and baby food products on the danish market: Occurrence and preliminary risk assessment. Food control 110:106980.
    Nomeir AA, Silveira DM, Ferrala NF, Markham PM, McComish MF, Ghanayem BI, et al. 1995. Comparative disposition of 2,3-epoxy-1-propanol (glycidol) in rats following oral and intravenous administration. J Toxicol Environ Health 44:203-217.
    NTP. 1990. Ntp toxicology and carcinogenesis studies of glycidol (cas no. 556-52-5) in f344/n rats and b6c3f1 mice (gavage studies). National Toxicology Program technical report series 374:1-229.
    Onami S, Cho Y-m, Toyoda T, Mizuta Y, Yoshida M, Nishikawa A, et al. 2014. A 13-week repeated dose study of three 3-monochloropropane-1, 2-diol fatty acid esters in f344 rats. Arch Toxicol 88:871-880.
    Onami S, Cho YM, Toyoda T, Akagi J, Fujiwara S, Ochiai R, et al. 2015. Orally administered glycidol and its fatty acid esters as well as 3-mcpd fatty acid esters are metabolized to 3-mcpd in the f344 rat. Regul Toxicol Pharmacol 73:726-731.
    Organization WH. 2018. Safety evaluation of certain contaminants in food: Prepared by the eighty-third meeting of the joint fao/who expert committee on food additives (jecfa).
    Perrin I, Marchesini M, Sunahara G. 1994. Repeated dose oral toxicity 28 day gavage in sprague dawley rats of 2-chloropropan-1, 3 diol (2-mcpd). Unpublished report No RE-SR94026 submitted to EFSA by Nestec Ltd, Research & Development, Switzerland.
    Reece P, Crews C, Hasnip S, Hamlet C, Sadd P, Baxter D, et al. 2005. The origin and formation of 3-mcpd in foods and food ingredients. FSA Project C 3017:18.
    Sadowska-Rociek A, Surma M, Cieślik E. 2018. Analysis of acrylamide, 3-monochloropropane-1,2-diol, its esters and glycidyl esters in carbohydrate-rich products available on the polish market. Rocz Panstw Zakl Hig 69:127-137.
    Sawada S, Oberemm A, Buhrke T, Meckert C, Rozycki C, Braeuning A, et al. 2015. Proteomic analysis of 3-mcpd and 3-mcpd dipalmitate toxicity in rat testis. Food Chem Toxicol 83:84-92.
    Šmidrkal J, Tesařová M, Hrádková I, Berčíková M, Adamčíková A, Filip V. 2016. Mechanism of formation of 3-chloropropan-1,2-diol (3-mcpd) esters under conditions of the vegetable oil refining. Food Chem 211:124-129.
    Svejkovska B, Novotny O, Divinova V, Reblova Z, Dolezal M. 2004. Esters of 3-chloropropane-1, 2-diol in foodstuffs. Czech J Foos Sci.
    TFDA. 2020. 食品中其他污染物質及毒素之限量.
    Theurillat X, Redeuil K, Nicolas M, Nagy K. 2020. Mitigating the formation of monochloropropanediol diesters in vegetable oils by removing their residual sediments. Food Chem 313:125926.
    Velísek J, Davídek J, Hajslová J, Kubelka V, Janícek G, Mánková B. 1978. Chlorohydrins in protein hydrolysates. Z Lebensm Unters Forsch 167:241-244.
    Vicente E, Arisseto A, Monteiro V, Furlani R, Toledo M. 2011. A survey of chloropropanols (3-mcpd and 1, 3-dcp) in soy sauces and similar products from brazil. Toxicol Lett:S145-S146.
    Vicente E, Arisseto AP, Furlani RP, Monteiro V, Gonçalves LM, Pereira ALD, et al. 2015. Levels of 3-monochloropropane-1, 2-diol (3-mcpd) in selected processed foods from the brazilian market. Food Res Int 77:310-314.
    Wöhrlin F, Fry H, Lahrssen-Wiederholt M, Preiß-Weigert A. 2015. Occurrence of fatty acid esters of 3-mcpd, 2-mcpd and glycidol in infant formula. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 32:1810-1822.
    Weißhaar R. 2011. Fatty acid esters of 3‐mcpd: Overview of occurrence and exposure estimates. Eur J Lipid Sci Tech 113:304-308.
    Wijngaard AJ, Janssen DB, Witholt B. 1989. Degradation of epichlorohydrin and halohydrins by bacterial cultures isolated from freshwater sediment. Microbiology 135:2199-2208.
    Wong SF, Lee BQ, Low KH, Jenatabadi HS, Wan Mohamed Radzi C, Khor SM. 2020. Estimation of the dietary intake and risk assessment of food carcinogens (3-mcpd and 1,3-dcp) in soy sauces by monte carlo simulation. Food Chem 311:126033.
    Wong YH, Muhamad H, Abas F, Lai OM, Nyam KL, Tan CP. 2017. Effects of temperature and nacl on the formation of 3-mcpd esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips. Food Chem 219:126-130.
    Xing HZ, Fang B, Pang GF, Ren FZ. 2019. 3-monochloropropane-1, 2-diol causes irreversible damage to reproductive ability independent of hormone changes in adult male rats. Food Chem Toxicol 124:10-16.
    Zambiazi RC, Przybylski R, Zambiazi MW, Mendonça CB. 2007. Fatty acid composition of vegetable oils and fats. Boletim do Centro de Pesquisa de Processamento de Alimentos 25.
    Zelinkova Z, Giri A, Wenzl T. 2017. Assessment of critical steps of a gc/ms based indirect analytical method for the determination of fatty acid esters of monochloropropanediols (mcpdes) and of glycidol (ges). Food control 77:65-75.
    Zelinková Z, Svejkovská B, Velíšek J, Doležal M. 2006. Fatty acid esters of 3-chloropropane-1, 2-diol in edible oils. Food Addit Contam 23:1290-1298.
    Zhang H, Chen J, Huang L, Chen L, Wang J, Qi X, et al. 2020. Occurrence and risk assessment of 3- and 2-monochloropropanediol (mcpd) esters in vegetable oils and related products from zhejiang market. Food Addit Contam Part A Chem Anal Control Expo Risk Assess:1-7

    下載圖示
    2026-08-17公開
    QR CODE