Survey of Contaminants of 3-MCPD and 1,3-DCP in Soy Sauce Using GC/MSD
2006
Kim, M.G. (Gyeonggi-Do Institute of Health and Environment, Suwon, Republic of Korea) | Kim, Y.S. (Gyeonggi-Do Institute of Health and Environment, Suwon, Republic of Korea) | Lee, M.J. (Gyeonggi-Do Institute of Health and Environment, Suwon, Republic of Korea) | Kim, J.K. (Gyeonggi-Do Institute of Health and Environment, Suwon, Republic of Korea) | Kim, K.A. (Gyeonggi-Do Institute of Health and Environment, Suwon, Republic of Korea) | Park, E.M. (Gyeonggi-Do Institute of Health and Environment, Suwon, Republic of Korea) | Ko, H.U. (Gyeonggi-Do Institute of Health and Environment, Suwon, Republic of Korea) | Son, J.S. (Gyeonggi-Do Institute of Health and Environment, Suwon, Republic of Korea)
The contamination levels of 3-MCPD(3-Monochloropropane-1,2-diol) and 1,3-DCP(1,3-Dichloro-2-Propanol) in soy sauce, sauces was monitored. 105 samples were collected from June 2005 to August 2005 in Gyeonggi-do. 3-MCPD and 1,3-DCP were analyzed by GC/MSD. As results, the detection range of 3-MCPD concentration was between 0.02 mg/kg and 0.27 mg/kg in soy sauce. However any samples were not detected with 1,3-DCP. The contaminated rates of 3-MCPD in soy sauce was 17.1%.
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