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Dietary Exposure to 3-Monochloropropane-1,2-diol from Sauces and Instant Fried Noodle (Ramyun) Seasoning  

Kim, Hyun-Jung (Korea Food Research Institute)
Chun, Hyang-Sook (Korea Food Research Institute)
Ha, Jae-Ho (Korea Food Research Institute)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.4, 2007 , pp. 306-310 More about this Journal
Abstract
As a preliminary study for risk assessment of 3-monochloropropane-1,2-diol (3-MCPD) from processed food, the levels of 3-MCPD in commercial sauces and instant fried noodle (ramyun) seasoning were analyzed with gas chromatography/mass spectrometry. In August and September 2005, twenty-five samples of commercial sauces and twenty-five samples of instant fried noodle (ramyun) seasoning were collected from retail outlets and markets in Seoul, Korea. Six out of twenty-five sauces contained 3-MCPD and the highest concentration was 0.045 mg/kg. On the basis of per capita consumption of sauces and mean concentration of 3-MCPD, the estimated daily exposure to 3-MCPD from sauces was $0.094{\mu}g/person/day$. None of the twenty-five instant fried noodle (ramyun) seasoning samples was contained 3-MCPD. Therefore consumption of instant fried noodle (ramyun) seasoning was estimated not to contribute dietary exposure to 3-MCPD.
Keywords
3-monochloropropane-1,2-diol; sauces; instant fried noodle (ramyun) seasoning;
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Times Cited By KSCI : 2  (Citation Analysis)
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