Cheng Wei-Wei, Liu Guo-Qin, Wang Li-Qing, Liu Zeng-She
School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China.
Guangdong Testing Inst. for Product Quality Supervision and China Natl. Quality Supervision and Testing Center for Foods (Guangdong), Foshan, 528300, China.
Compr Rev Food Sci Food Saf. 2017 Mar;16(2):263-281. doi: 10.1111/1541-4337.12251. Epub 2017 Jan 30.
Glycidyl fatty acid esters (GEs), one of the main contaminants in processed oils, are mainly formed during the deodorization step in the refining process of edible oils and therefore occur in almost all refined edible oils. GEs are potential carcinogens, due to the fact that they readily hydrolyze into the free form glycidol in the gastrointestinal tract, which has been found to induce tumors in various rat tissues. Furthermore, glycidol has already been identified as a "possible human carcinogen'' (group 2A) by the Intl. Agency for Research on Cancer (IARC). Therefore, significant effort has been devoted to inhibit and eliminate the formation of GEs. The aim of this review is to provide a comprehensive summary on the following topics: (i) GE occurrence data for different edible oils and oil-based food products, (ii) precursors of GEs, (iii) factors influencing the formation of GEs, (iv) potential reaction mechanisms involving the leaving group and reaction intermediates, and (v) analytical methods, including the indirect and direct methods. More importantly, the various elimination methods for GEs in refined edible oils are being reviewed with focus on 3 aspects: (i) inhibition and removal of reactants, (ii) modification of reactive conditions, and (iii) elimination of GE products.
缩水甘油脂肪酸酯（GEs）是加工油中的主要污染物之一，主要在食用油精炼过程的脱臭步骤中形成，因此几乎存在于所有精炼食用油中。GEs是潜在的致癌物，因为它们在胃肠道中容易水解成游离形式的缩水甘油，已发现缩水甘油会在各种大鼠组织中诱发肿瘤。此外，缩水甘油已被国际癌症研究机构（IARC）认定为“可能的人类致癌物”（2A组）。因此，人们已投入大量精力来抑制和消除GEs的形成。本综述的目的是对以下主题进行全面总结：（i）不同食用油和油基食品中GEs的出现数据，（ii）GEs的前体，（iii）影响GEs形成的因素，（iv）涉及离去基团和反应中间体的潜在反应机制，以及（v）分析方法，包括间接和直接方法。更重要的是，正在对精炼食用油中GEs的各种消除方法进行综述，重点关注三个方面：（i）反应物的抑制和去除，（ii）反应条件的改变，以及（iii）GEs产物的消除。
