Proceedings of the PSK Conference (대한약학회:학술대회논문집)
- 2003.10b
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- Pages.115.2-115.2
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- 2003
Analysis of 3-monochloro-l,2-propanediol(3-MCPD) in soy sauce products in Korea
- Lee, Byung-Mu (College of Pharmacy, Sungkyumkwan University) ;
- Song, Hyun-Sue (College of Pharmacy, Sungkyumkwan University)
- Published : 2003.10.01
Abstract
3-Monochloro-1, 2-propanediol(3-MCPD) was analyzed in soy sauce products commercially available in Korea. A total of 24 samples were collected and 3-MCPD was determined by GC/MS. Sources of 24 samples were classified by manufacturing methods as naturally brewed(NB), acid hydrolyzed(AH) and mixed(M=NB+AH) soy sauces. 3-MCPD was not detected in NB soy sauce products (＜ 0.01 ppm, mg/kg) whereas AH and M soy sauce products showed a wide range of 3-MCPD contamination(0.01~2.038ppm). (omitted)
Keywords