食品热加工中产生的危害因子会影响人类的健康，明确其在体内的代谢规律与机制有助于促进国家制定相关食品安全法规。3-氯丙醇酯是一类在食品热加工中产生的化学危害因子，在精炼植物油、油炸食品中含量较高，对我国人民食品安全产生潜在危害，且目前尚无3-氯丙醇酯体内吸收代谢的定量研究。本项目通过测定大鼠体液、组织以及排泄物中3-氯丙醇酯在各重要吸收代谢节点中的含量，定量阐明3-氯丙醇酯在体内吸收、分布、代谢与排泄状况。在此基础上通过房室模型定量描述3-氯丙醇酯在体内的吸收代谢机制与规律，并构建其在体内吸收代谢的完整过程模型。本项目定量确定危害因子3-氯丙醇酯在体内吸收代谢过程，阐明其吸收、分布、代谢与排泄机制，为理解该类物质的体内作用规律，确定其在食品中的安全剂量，最终制定具有针对性与科学性的我国食品中该类物质的限制性法规提供科学依据。

Chemical toxicants formed during food thermal processing are a group of small molecular chemical components with potential toxic effects to the body. Understanding their toxic effects and metabolic mechanisms in vivo could enhance the basis for knowing their safety levels in foods and determining relevant restrictive regulations. Fatty acid esters of 3-monochloropropane 1,2-diol (3-MCPD) are a group of thermal processing induced toxicants, which have great concentrations in refined vegetable oils and fried foods, thus have potential toxic effects to the human beings. In this project, representative 3-MCPD esters will be selected, their concentrations in different time points after orally administrated to rats will be quantitatively determined in rats’ body liquids, organs and feces. The absorption, distribution, metabolism and excretion regularities of 3-MCPD esters will also be quantitatively investigated in rats. Besides, the absorptive and metabolic mechanisms of 3-MCPD esters will be focused by using the compartment model, which improve the understanding about their in vivo progresses and mechanisms. This project explores the in vivo absorptive and metabolic conditions of 3-MCPD esters in vivo, quantitatively clarifies their operation mechanisms of absorption, distribution, metabolism and excretion, and provides an important basis for determining the safe levels of these components in foods. Understanding the in vivo progresses and toxic mechanisms of 3-MCPD esters provides fundamental knowledge about formulating relevant and scientific regulations, thus protect food safety.