Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004.

Wu Sheng Fu, Yunfeng Zhao, Gong Zhang, Lei Zhang, Jing Guang Li, Chang Dong Tang, Hong Miao, Jin Bo Ma, Qi Zhang, Yong Ning Wu
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引用次数: 24

Abstract

A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg(-1). All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between <0.005 (LOQ) and 189 mg kg(-1), and only 12.2% had levels in excess of the Chinese ML of 1.0 mg kg(-1) for acid hydrolyzed vegetable protein (acid HVP). This indicates that the necessary processing changes have been made to decrease levels of chloropropanols in soy sauce. 2-Monochloropropane-1,3-diol (2-MCPD), 1,3-dichloro-2-propanol (1,3-DCP) and 2,3-dichloro-1-propanol (2,3-DCP) were detected in 48.1 19.1 and 3.78% of the soy sauce samples, respectively; the highest levels being 20.3, 8.26 and 0.50 mg kg(-1), respectively. A good linear correlation was found between the amount of 3-MCPD and 2-MCPD, with the level of 3-MCPD being generally higher than that of other chloropropanols for the same soy sauce. Acid HVP contained 3-MCPD at a level of 0.010-117.7 mg kg(-1) (on a liquid basis) and 80% of samples contained levels exceeding 1.0 mg kg(-1). In some other foods investigated, relatively high levels of 3-MCPD were found in soy sauce powder, oyster sauce, beef products, instant noodle spices and health foods, ranging from 0.029 to 13.64 mg kg(-1). It is concluded that abnormal levels of 3-MCPD in soy sauce or other foods produced in China may result from acid hydrolysis or the addition of the contaminated acid HVP.

2002 年至 2004 年中国酱油和其他食品中氯丙醇的含量。
报告对中国酱油和一些选定食品中的氯丙醇含量进行了调查。37 个传统酿造酱油样本的氯丙二醇含量低于 0.02 毫克/公斤(-1)的欧共体最高限量(ML)。所有来自零售商的酱油样本(629 个),氯丙二醇含量介乎 0.01 至 0.01 毫克/公斤(-1)之间。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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