Great attention had been paid to chloropropanols and their esters (especially 3-Monochloropropanol-l,2-diol, 3-MCPD) due to they are food contaminants. Recently, the fatty acid esters of chloropropanols were found widely present in a variety of edible oils and fat containing foods, which not only affected the enterprise's production but affected the consumers' health, and it had become a widespread international concern in the oil industry. The toxicology, detection methods, formation mechanism and coping strategies for the fatty acid esters of chloropropanols were summarized in this paper. In addition, the possible formation mechanism and response measures of fatty acid esters of chloropropanols in microbial oil were discussed to provide reference for production. The aim of this study might lead to the improvement of microbial oil and food processing conditions to reduce the level of 3-MCPD diesters in foods and to enhance food safety.
标题：微生物油脂中氯丙醇酯的形成及应对措施综述
英文标题：Review of the formation and countermeasures for fatty acid esters of chloropropanols in microbial oil
