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目的 对油条中氯丙醇脂肪酸酯的监测结果进行分析,为食品安全风险监测监管提供参考以保障食品安全.方法 在四川省3个监测点的采集50份油条样品,采用同位素内标-气相色谱-质谱法测定3-氯-1,2-丙二醇脂肪酸酯(以3-MCPD计)和2-氯-1,3-丙二醇脂肪酸酯(以2-MCPD计)的含量,并对数据进行分析.结果 50份样品中,31份检出2-MCPD,检出率为62.0％,检出的最高水平为1.83 mg/kg;39份检出3-MCPD,检出率为78.0％,检出的最高水平为2.88 mg/kg.结论 2016年四川省3个监测点油条中的检测数据显示,油条中氯丙醇脂肪酸酯的污染率较高,污染情况较为严重.应当开展进一步的研究,提高实验室检测能力,加强监测和监管,确保食品安全.“,”Objective To determine chloropropanol fatty acid esters in deep-fried dough sticks and provide reference for food safety risk surveillance and supervision so as to guarantee food safety for the public.Methods fifty deep-fried dough stick samples were collected from three surveillance sites in Sichuan Province,and contents of 3-chloropropane-1,2-diol fatty acidy esters (calculated as 3-MCPD) and 2-chloropropane -2,3-diol fatty acid esters (calculated as 2-MCPD) were determined by isotope internal standard-gas chromatography-mass spectrometry and the data were analyzed.Results Among the 50 samples,2-MCPD was detected from 39 (76.5％) and the maximum level was 1.83 mg/kg;3-MCPD was detected from 48 (94.1％),and the maximum level was 2.88 mg/kg.Conclusion Analytical data of samples in the three surveillance sites in Sichuan Province indicate the contamination rate of chloropropanol fatty acid esters in deep -fried dough sticks is high,and the contamination situation is serious.Further studies should be conducted,analytical capabilities of laboratories should be strengthened,and surveillance and supervision should be enhanced to ensure food safety.