a Food Contact Materials Department , National Centre of Public Health and Analysis , Sofia , Bulgaria.
Food Addit Contam Part B Surveill. 2013;6(3):163-7. doi: 10.1080/19393210.2013.777800. Epub 2013 Apr 11.
The 3-monochloro-1,2-propandiol (3-MCPD) levels in soy sauces which contained hydrolysed vegetable protein were evaluated for the Bulgarian market. For analysis of 3-MCPD, a gas chromatography-mass spectrometry (GC-MS) method was applied with a linear range of 0.03-2.00 μg mL⁻¹ and a limit of detection (LOD) of 2.3 μg kg⁻¹ and a limit of quantification (LOQ) of 3.4 μg kg⁻¹. At these levels, the standard deviation was 5.1%, with recoveries between 81% and 102%. The method was applied to the analysis of 21 samples of soy sauce from the Bulgarian market. Results ranged from 3.7 to 185.6 μg kg⁻¹. Soy sauces produced from hydrolysed soy protein contained higher levels of 3-MCPD than naturally fermented sauces. In 38.4% of samples of Bulgarian origin, the 3-MCPD content was above the EU limit of 20 μg kg⁻¹. In all analysed samples, 33.3% had a 3-MCPD content above the EU limit.
本研究评估了保加利亚市场上含有植物水解蛋白的酱油中的 3-氯-1,2-丙二醇（3-MCPD）水平。采用气相色谱-质谱联用（GC-MS）法分析 3-MCPD，线性范围为 0.03-2.00 μg mL⁻¹，检测限（LOD）为 2.3 μg kg⁻¹，定量限（LOQ）为 3.4 μg kg⁻¹。在这些水平下，标准偏差为 5.1%，回收率在 81%至 102%之间。该方法应用于分析 21 个保加利亚市场酱油样品。结果范围为 3.7 至 185.6 μg kg⁻¹。与自然发酵的酱油相比，由水解大豆蛋白制成的酱油中 3-MCPD 含量更高。在 38.4%的保加利亚原产样品中，3-MCPD 含量超过了欧盟 20 μg kg⁻¹的限量。在所有分析的样品中，有 33.3%的 3-MCPD 含量超过了欧盟的限量。
