中文摘要：

脂肪酸氯丙醇酯的污染是近年来国际上新出现的热点食品安全问题之一，尤其是脂肪酸3一氯一1，2一丙二醇酯（3．chlorine一1，2一propyleneglycolester，3-MCPD酯）污染问题更为突出。研究表明，食用植物油中3一McPD酯主要形成于精炼过程，而未精炼的食用植物油几乎不含3一MCPD酯。欧盟国家已对食用植物油中3-MCPD~的形成机制开展了相关研究。本文主要对食用植物油种类、可能的前体物质、精炼工艺与3一MCPD酯形成的关系加以综述。

英文摘要：

3-Chloropropane-l,2-diol esters （3-MCPD esters） is a newly emerged food contaminant of international interest. 3-MCPD esters have been detected in many kinds of foods such as infant formula products and edible vegetable oil at relatively high levels. It is reported that 3-MCPD esters are mainly formed in refining process of vegetable oil rather than in crude oil. The formation mechanism of 3-MCPD esters has been explored in EU countries. In this paper, the potential factors such as vegetable oil types, possible precursors and refining processes for the formation of 3-MCPD esters in edible vegetable oil are reviewed.