2,3-丁二酮又名双乙酰,是一种具有奶油香味的重要香料,天然存在于奶油和发酵饮料中。作为一种重要的合成风味物质,2,3-丁二酮广泛应用于奶油味微波爆米花、巧克力、糖果、焙烤食品等的生产。最近的研究表明:2,3-丁二酮与闭塞性细支气管炎、活性氧过量产生等密切相关。食品中2,3-丁二酮的毒性问题引起了消费者和监管机构的广泛关注。文中对食品中2,3-丁二酮形成机制和检测方法方面的研究进展进行了综述。

2,3-butanedione,also known as diacetyl,is a chemical ingredient with butter-like flavor and also naturally exist in butter and fermented beverages. As a synthetic flavor additive,2,3-butanedione is widely used in the production of various foods,such as butter flavored microwave popcorn,chocolate,candy,and baked goods. Recent studies have shown that 2,3-butanedione is correlated with lung disease bronchiolitis obliterans and the over production of reactive oxygen species. The toxicity of 2,3-butanedione in foods has recently attracted the attention not only by consumers but also by regulatory agencies. In this paper,the research advances in the formation mechanism and the quantitative determination of 2,3-butanedione in foods were summarized.