Toxicological Research

Korean Society of Toxicology & Korea Environmental Mutagen Society (한국독성학회)
권호 표지

Analysis of 3-Monochloro-1,2-Propanediol (3-MCPD) in Soy Sauce Products in Korea

국내 시판 간장에서의 3-Monochloro-1,2-propanediol(3-MCPD) 분석 평가

  • 송현수 (성균관대 약학대학 독성학 연구실) ;
  • 이병무 (성균관대 약학대학 독성학 연구실)
  • Published : 2002.06.01
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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 (0.0l ∼ 2.038 ppm). The contaminated levels of 3-MCPD in soy sauce products were higher than the permissible or tentative permissible level of 3-MCPD in both European Community (0.02 ppm) and Korea (0.3 ppm). These data suggest that 3-MCPD levels contaminated in soy sauce products in Korea were shown to be too high and should be reduced to as low a level technologically feasible to protect Korean from the exposure to toxic chemical, 3-MCPD.

Keywords

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