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Survey of Contaminants of Bound 3-MCPD in Food  

Kong, Young-Woon (Food Contaminants Division, Food Safety Evaluation Department)
Park, Sung-Kug (Food Contaminants Division, Food Safety Evaluation Department)
Seo, Jung-Heok (Food Contaminants Division, Food Safety Evaluation Department)
Kim, Dong-Sul (Food Contaminants Division, Food Safety Evaluation Department)
Publication Information
Journal of Food Hygiene and Safety / v.25, no.4, 2010 , pp. 289-293 More about this Journal
Abstract
3-MCPD created in manufacture process was regulated in our country about soy sauce and HVP. The latest paper reported that Bound 3-MCPD is created as intermediate. Germany common risk assesment reported that Bound 3-MCPD must be reduced because Bound 3-MCPD can be created in estimation circle when this is hydrolyzed in human body, but the data about the toxity of Bound 3-MCPD is lack. Therefore, We analysis about 209 items food such as soy sauce, seasoning food and meat-eating manufactured goods using bound 3-MCPD analysis method developed recently. As result of survey, bound 3-MCPD detected in 8 items among 44 traditional sauce (0.02~0.28ppm), 8 of soup 12 items (0.01~0.96ppm), in 22 items of sauce 60 items (0.01~0.55ppm), in 16 items of meat-eating manufactured foods 30 items (0.04~0.18ppm), in 20 items of snack cookies 28 items (0.09~1.43ppm), in 8 in roasted oil foods 10 items (0.04~1.22ppm), in 6 items of peanut processed food 10 items (0.06~0.25ppm), in 1 of vegetable cream 15 items (0.05ppm). Detected level was lower than the result of monitored by other countries.
Keywords
3-MCPD; Bound-MCPD; 3-MCPD fatty acid esters; GC/MS;
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