中文摘要：

以“单糖＋氯化钠＋水”为模型进行热反应，研究3-氯-1,2-丙二醇（3-monochloropropane-1,2-diol，3-MCPD）的形成机理和消长规律。结果表明，在“葡萄糖＋氯化钠＋水”模型反应中，反应温度对3-MCPD的形成影响最大，其次是氯化钠添加量、反应时间和葡萄糖添加量；在“单糖＋氯化钠＋水”模型中，6种单糖都生成了3-MCPD，其中核糖和氯化钠反应生成的3-MCPD量最大（30.604μg/kg），果糖生成的量最小（2.4986μg/kg）；在“葡萄糖＋氯化钠＋水”模型中，反应后生成的挥发性成分5-羟甲基糠醛含量最大，然后是糠醛和2,5-二甲酰基呋喃。根据实验结果探讨3-MCPD的形成机理，提出在单糖模型反应中缩水甘油可能是关键的中间体。

英文摘要：

The formation of3-monochloropropane-1,2-diol(3-MCPD)was investigated in thermal reaction model systems consisting of one of six monosaccharides,sodium chloride and deionized water.Temperature had the most significant influence on3-MCPD formation from the“glucose+sodium chloride”model system,followed by sodium chloride concentration,reaction time and glucose concentration.In addition,3-MCPD could be formed from all six monosaccharides.The highest amount(30.604μg/kg)of3-MCPD was formed from the“ribose+sodium chloride”model system and the lowest amount(2.4986μg/kg)from the“fructose+sodium chloride”model system under the same reaction conditions.5-Hydroxymethyl furfural was the most abundant volatile compound detected from the“glucose+sodium chloride”model system,followed by furfural and2,5-dimethyl acetyl furan.According to these results and the literature,the formation mechanism of3-MCPD was discussed herein,and3-epoxy-1-propanol(glycidol)was suggested to be as the key intermediate.