• Journal of Food Hygiene and Safety
• /
• v.25 no.4
• /
• pp.289-293
• /
• 2010

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.

• Korean Journal of Food Science and Technology
• /
• v.52 no.6
• /
• pp.565-572
• /
• 2020

The 3-monochloropropane-1,2-diol (3-MCPD) is a contaminant that occurs in foodstuffs in its free form as well as in its bound form. The objective of this study was to evaluate the effects of emulsifier, frying temperature, and the amounts of salt and oil on the formation of bound 3-MCPD in a fried snack model. Emulsifier affected the formation of bound 3-MCPD; furthermore, it was observed that the largest amount of bound 3-MCPD was detected in the fried snack model when glycerin esters of fatty acids were used as emulsifiers. Frying temperature also affected the formation of bound 3-MCPD, which increased significantly as the frying temperature increased from 145 to 190℃. In addition, salt affected the formation of bound 3-MCPD. As the amount of salt increased, the amount of bound 3-MCPD also increased significantly. Moreover, it was observed that the amount of oil did not affect the formation of bound 3-MCPD. These results will aid in the reduction of bound 3-MCPD in fried snacks.

• Journal of Food Hygiene and Safety
• /
• v.25 no.4
• /
• pp.294-302
• /
• 2010

Toxicity of 3-MCPD that comes from food manufacture and processing is well-known. Recent studies reported that 3-MCPD fatty acid ester which is formed by metabolic material was 10~2000 times as much as 3-MCPD in food. This study made analysis method of 3-MCPD fatty acid esters by recent research and laboratory work, and determined the content of 3-MCPD and 3-MCPD fatty acid esters in sources and meat processing products. 3-MCPD fatty acid esters were analysed by GC/MS, which were hydrolyzed from fatty acid and then transferred 3-MCPD was extracted and reacted with derivative subject. As a result of analysis method validation, LOD was 5.4ppb, LOQ was 9.0ppb.