• Proceedings of the PSK Conference
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• 2003.10b
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• pp.115.2-115.2
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• 2003

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(0.01~2.038ppm). (omitted)

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.06a
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• pp.303-305
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• 2005

3-Monochloro-1,2-propanediol (3-MCPD) is a contaminant of acid-hydrolyzed vegetable protein. Several reports have suggested that chronic exposure to 3-MCPD could produce neurotoxicity in vitro or neurobehavioral effects inaspects of experimental animals. Disturbance of the nitric oxide signaling pathway by chronic exposure to 3-MCPD may be a causal factor of neurological disorders in rats. In order to investigate the relationship between 3-MCPD administration and expression of inducibal nitric oxide synthase (iNOS), the numbers and distribution patterns of iNOS-immunoreactive neurons were examined. At the all three bregma level examined, the optical density of iNOS-postive neurons was significantly increased following exposure to 3-MCPD. The change was more severe in the upper layer than in deep layer of the cortex. These data suggest that 3-MCPD toxicity may be mediated through disturbances to the nitric oxide signaling pathway.

• Toxicological Research
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• v.31 no.3
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• pp.313-319
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• 2015

3-Monochloro-1,2-propanediol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) are not only produced in the manufacturing process of foodstuffs such as hydrolyzed vegetable proteins and soy sauce but are also formed by heat processing in the presence of fat and low water activity. 3-MCPD exists both in free and ester forms, and the ester form has been also detected in various foods. Free 3-MCPD and 1,3-DCP are classified as Group 2B by the International Agency for Research on Cancer. Although there is no data confirming the toxicity of either compound in humans, their toxicity was evidenced in animal experimentation or in vitro. Although few studies have been conducted, free 3-MCPD has been shown to have neurotoxicity, reproductive toxicity, and carcinogenicity. In contrast, 1,3-DCP only has mutagenic activity. The purpose of this study was to analyze 3-MCPD and 1,3-DCP in various foods using gas chromatography-mass spectrometry. 3-MCPD and 1,3-DCP were analyzed using phenyl boronic acid derivatization and the liquid-liquid extraction method, respectively. The analytical method for 3-MCPD and 1,3-DCP was validated in terms of linearity, limit of detection (LOD), limit of quantitation, accuracy and precision. Consequently, the LODs of 3-MCPD and 1,3-DCP in various matrices were identified to be in the ranges of 4.18~10.56 ng/g and 1.06~3.15 ng/g, respectively.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.451-453
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) of defatted soybean is currently used to reduce the level of 3-chloropropane-1,2-diol (3-MCPD), a known carcinogen, in commercial Korean soy sauce. 3-MCPD concentrations in commercial soy sauces made by ATAH were compared with those made only by acidic hydrolysis, and products that combine soy sauce made by acid hydrolysis (followed by alkalinization) and enzymatic methods. The four soy sauces made by ATAH had lower 3-MCPD concentrations (below 0.078 ppm) than 4 commercial products (0.147∼0.481 ppm) made only by acidic hydrolysis. On the other hand, 3-MCPD concentrations in 4 commercial products made by combining soy sauces made enzymatically with that made from acid (with alkali treatment)-hydrolyzed soybean protein in varying ratios were in a range of 0.016∼0.053 ppm. The 3-MCPD concentrations in commercial Korean soy sauces, with the exception of 2 of the soy sauces made only by acidic hydrolysis, were lower than allowable limit of 0.3 ppm in Korea. These results demonstrated that currently produced commercial soy sauces on the Korean market hate toxicologically save 3-MCPD concentrations. It is also provides evidence that ATAH is an effective process for reducing 3-MCPD concentrations in commercial soy sauce.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.183-187
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• 1997

The analytical conditions of 1,3-dichloro-2-propanol (DCP) and 3-chloro-1,2-propanediol (MCPD) by solid phase extraction were optimized to improve recovery. Selected-ion monitoring technique which was used for GC-MS analysis of both compounds gave substantially higher sensitivity. The detection limits of DCP and MCPD were 25 and 50 ppb, respectively. The effects of extraction column type, elution solvent and salt concentration on recovery were examined. A normal phase column was better than a reverse phase column in solid phase extraction of DCP and MCPD. It was explained in terms of polarity relationship of solvent-solute-solid phase. A maximum recovery was obtained at the salt concentration of 20% (w/v). Water-immiscible and chloropropanol-soluble solvents such as chloroform, diethyl ether, hexane and ethyl acetate were tested for elution solvent. Hexane and ethyl acetate were the most suitable solvents for the extraction of DCP and MCPD, respectively. High recovery better than 95% was obtained with the selected solvents.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.172.1-172.1
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• 2003

3-Monochloro-1 ,2-propanediol (3-MCPD) produced during the acid hydrolysis of vegetable proteins (ex. soybean products) is food-contaminant material detected in acid-hydrolysed soy, bread, water, et al. 3-MCPD is currently being a matter of concern to safety. The nephrotoxicity of 3-MCPD and 3-MCPD metabolites has been reported to result from accumulating of metabolites in kidney tubules and inhibiting of renal metabolism of glucose and lactate. (omitted)

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.114.2-115
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• 2003

3-Monochloro-1, 2-propanediol(3-MCPD) is a toxic compound, often present in different foods containing acid hydrolyzed(AH) protein, like seasonings and savory food products. In Korea, 3-MCPD is currently being a problem because of its toxicity in AH soybean sauce. The purpose of the present studies was to investigate the effects of 3-MCPD on male fertility, sperm and testosterone secretion. In vivo male fertility test was performed for observing the adverse effects of 3-MCPD on the function of male reproductive system and pregnancy outcome. (omitted)

• Food Science and Biotechnology
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• v.15 no.5
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• pp.768-772
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• 2006

To assess the dietary exposure to 3-monochloropropane-1,2-diol (3-MCPD) from soy sauces, the levels of 3-MCPD in commercial soy sauces were analyzed with gas chromatography/mass spectrometry. Sixty nine out of the 72 soy sauces tested contained a level of 3-MCPD below $0.3\;{\mu}g/g$, the maximum limit in Korea. The average concentration of the 72 samples was $0.080\;{\mu}g/g$ and the highest concentration was $3.131\;{\mu}g/g$. On the basis of the consumption data, 3-MCPD concentration and body weight, the estimated daily exposures to 3-MCPD were ranged from 0.037 to $0.146\;{\mu}g/kg$ body weight (bw)/day for 95th percentile exposed population groups. Our estimated daily exposures are significantly lower than the provisional maximum tolerable daily intake (PMTDI) of $2\;{\mu}g/kg$ bw/day, which was established by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA).

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.360-365
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• 2007

The studies for the derivatization of 3-monochloropropane-1,2-diol (3-MCPD) were performed mainly as acylation with HFBI (heptafluorobutyrylimidazole), alkylation with PBA (phenylboric acid) and silylation with BSTFA (N,O-bis[trimethylsilyl]trifluoroacetamide). Also silylation with MTBSTFA(N-methyl-N-[tert.-butyldimethylsilyl] trifluoroacetamide) and acylation with MBTFA (N-Methyl-bis[trifluoro-acetamide]) were also considered. Except the TBDMS derivative of 3-MCPD, all the derivatives were detected well. The derivatives of 3-MCPD with HFBI, PBA and BSTFA showed below 10 ${\mu}g/kg$ which was sensitive enough to satisfy Korea maximum residue limit 0.3 mg/kg. Among the tested adsorbents, Extrelut20 and Florisil were evaluated as the proper adsorbents to eliminate the soy sauce matrix for 3-MCPD. Ethyl acetate was the most efficient eluent with good recovery rate. The desired surrogate compound and internal standard were 1,2-butanediol and 1,2-dibromo-3-chloropropane, respectively. The limit of detection for PB-MCPD and TMS-MCPD were 10.16 and 7.06 ${\mu}g/kg$ on GC/MSD, respectively. HFB-MCPD derivative showed the lowest detection limits 2.98 and 5.32 ${\mu}g/kg$ by GC/ECD and GC/MSD, respectively.

• Analytical Science and Technology
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• v.20 no.3
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• pp.198-203
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• 2007

The analysis method of 3-Monochloropropane-1,2-diol (3-MCPD) compound in water was developed using liquid chromatography with mass spectrometric detection. Aqueous solution was controlled in strong basic condition with sodium hydroxide, and then $25{\mu}L$ of benzoyl chloride was added to the solution for the derivatization of 3-MCPD. The derivative was extracted using pentane and analyzed by the selected ion monitoring (SIM) method of LC-MS. The results of analyses showed that the calibration curves was in the range of 1.0 to $100{\mu}g/mL$ with a good linearity (correlation coefficient of $r^2=0.992$) and limit of detection was below $0.01{\mu}g/mL$. The recoveries of this analysis method by LC-MS were 92.3-98.0 %.