节点文献
发酵调味料中氯丙醇的危害与检测
The harm and test of chloropanols in fermented flavorings
【摘要】 对发酵调味料中氯丙醇的产生,特性,毒性,检测方法和清除工艺进行了论述,对于企业生产发酵调味料如酱油时有效控制3-氯-1,2-丙二醇(3-MCPD)的含量并使其符合产品质量标准具有一定的参考意义。
【Abstract】 Reviewed the creation,characteristic, toxicity, method of testing, and technique of removing of chloropropanols in the process of the fermented flavoring, it provides a reference to controlling the content of 3-MCPD efficiently during production of the fermented flavoring and ensuring the quality of the products.
【关键词】 发酵调味料;
氯丙醇;
特性;
毒性;
检测;
清除;
【Key words】 fermented flavorings; chloropanols; characteristic; toxicity; test; remove;
【Key words】 fermented flavorings; chloropanols; characteristic; toxicity; test; remove;
- 【文献出处】 中国调味品 ,Chinese Condiment , 编辑部邮箱 ,2005年05期
- 【分类号】TS264.2
- 【被引频次】13
- 【下载频次】421