Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China.
J Agric Food Chem. 2020 Nov 18;68(46):12984-12992. doi: 10.1021/acs.jafc.0c00387. Epub 2020 Mar 24.
The fatty acid esters of monochloropropane diol (MCPD) are a group of food source contaminants formed during thermal processing. These components were recognized as potential food source toxicants in the past few decades, and growing evidence has proven their toxic effects, especially to kidneys and testes. Therefore, increasing research articles reported their results about MCPD esters in recent years. In this perspective, a total of 35 research articles/reviews about MCPD esters, including the studies concerning the analytical methods, occurrences, toxicity, formation mechanism, and mitigation strategies of MCPD esters in 2018-2019 have been summarized and discussed. Updating the latest research results about MCPD esters could improve our understandings about these components, especially on the toxic effects and the mitigation approaches in both academia and industry.
单氯丙二醇脂肪酸酯（MCPD）是在热加工过程中形成的一组食物源污染物。在过去几十年中，这些成分被认为是潜在的食物源毒物，越来越多的证据证明了它们的毒性作用，特别是对肾脏和睾丸。因此，近年来越来越多的研究文章报告了他们关于 MCPD 酯的结果。从这个角度来看，总共总结和讨论了 35 篇关于 MCPD 酯的研究文章/评论，包括 2018-2019 年关于 MCPD 酯的分析方法、存在、毒性、形成机制和缓解策略的研究。更新关于 MCPD 酯的最新研究结果可以提高我们对这些成分的理解，特别是在学术界和工业界对其毒性作用和缓解方法的理解。
