Genualdi Susan, Nyman Patricia, DeJager Lowri
U.S. Food and Drug Administration , 5001 Campus Drive, College Park, Maryland 20740, United States.
J Agric Food Chem. 2017 Feb 1;65(4):981-985. doi: 10.1021/acs.jafc.6b05051. Epub 2017 Jan 20.
Acid hydrolyzed vegetable protein (aHVP) is used for flavoring a wide variety of foods and also in the production of nonfermented soy sauce. During the production of aHVP, chloropropanols including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3 dichloropropane-2-ol (1,3-DCP) can be formed through the reaction of the hydrochloric acid catalyst and residual fat and the reaction of 3-MCPD with acetic acid, respectively. 3-MCPD is a carcinogen, and 1,3-DCP has been classified as a genotoxic carcinogen. The European Union (EU) has set a maximum concentration of 0.02 mg/kg of 3-MCPD in aHVP, and the Food and Drug Administration (FDA) set a guidance limit of 1 mg/kg of 3-MCPD in aHVP. 1,3-DCP is not an approved food additive, and the Joint FAO/WHO Expert Committee on Food Additives (JEFCA) has set a limit at 0.005 mg/kg, which is close to the estimated method detection limit. Currently there are few analytical methods for the simultaneous determination of 3-MCPD and 1,3-DCP without derivatization due to differences in their physical chemical properties and reactivity. A new method was developed using QuEChERS (quick, easy, cheap, effective, rugged, and safe) with direct analysis of the extract without derivatization using gas chromatography-triple quadrupole mass spectrometry (GC-QQQ). Additionally, a market sampling of 60 soy sauce samples was performed in 2015 to determine if concentrations have changed since the FDA limit was set in 2008. The sampling results were compared between the new QuEChERS method and a method using phenylboronic acid (PBA) as a derivatizing agent for 3-MCPD analysis. The concentrations of 3-MCPD detected in soy sauce samples collected in 2015 (<MDL to 0.53 mg/kg) compared to 2003 (<MDL to 876 mg/kg) indicate that manufacturing controls currently in use during aHVP production have been effective at reducing 3-MCPD below current regulatory limits.
酸水解植物蛋白（aHVP）用于为多种食品调味，也用于生产非发酵酱油。在aHVP的生产过程中，包括3-一氯丙烷-1,2-二醇（3-MCPD）和1,3-二氯丙烷-2-醇（1,3-DCP）在内的氯丙醇可分别通过盐酸催化剂与残留脂肪的反应以及3-MCPD与乙酸的反应形成。3-MCPD是一种致癌物，1,3-DCP已被归类为具有遗传毒性的致癌物。欧盟（EU）规定aHVP中3-MCPD的最大浓度为0.02 mg/kg，美国食品药品监督管理局（FDA）规定aHVP中3-MCPD的指导限量为1 mg/kg。1,3-DCP不是一种获批的食品添加剂，联合国粮食及农业组织/世界卫生组织食品添加剂联合专家委员会（JEFCA）设定的限量为0.005 mg/kg，这接近估计的方法检测限。由于3-MCPD和1,3-DCP的物理化学性质和反应活性存在差异，目前几乎没有无需衍生化即可同时测定它们的分析方法。开发了一种使用QuEChERS（快速、简便、廉价、有效、耐用且安全）的新方法，通过气相色谱-三重四极杆质谱联用仪（GC-QQQ）直接分析提取物，无需衍生化。此外，2015年对60个酱油样品进行了市场抽样，以确定自2008年FDA设定限量以来浓度是否发生了变化。将新的QuEChERS方法与使用苯硼酸（PBA）作为3-MCPD分析衍生剂的方法的抽样结果进行了比较。2015年收集的酱油样品中检测到的3-MCPD浓度（<方法检测限至0.53 mg/kg）与2003年（<方法检测限至876 mg/kg）相比，表明目前aHVP生产过程中使用的生产控制措施已有效地将3-MCPD降低到当前监管限量以下。
