Lee Bai Qin, Khor Sook Mei
Dept. of Chemistry, Faculty of Science, Univ. of Malaya, 50603, Kuala Lumpur, Malaysia.
Compr Rev Food Sci Food Saf. 2015 Jan;14(1):48-66. doi: 10.1111/1541-4337.12120.
Soy sauce, a dark-colored seasoning, is added to enhance the sensory properties of foods. Soy sauce can be consumed as a condiment or added during the preparation of food. There are 3 types of soy sauce: fermented, acid-hydrolyzed vegetable protein (acid- HVP), and mixtures of these. 3-Chloropropane-1,2-diol (3-MCPD) is a heat-produced contaminants formed during the preparation of soy sauce and was found to be a by-product of acid-HVP-produced soy sauce in 1978. 3-MCPD has been reported to be carcinogenic, nephrotoxic, and reproductively toxic in laboratory animal testing and has been registered as a chemosterilant for rodent control. 3-MCPD is classified as a possible carcinogenic compound, and the maximum tolerated limit in food has been established at both national and international levels. The purpose of this review is to provide an overview on the detection of 3-MCPD in soy sauce, its toxic effects, and the potential methods to reduce its concentration, especially during the production of acid-HVP soy sauce. The methods of quantification are also critically reviewed with a focus on efficiency, suitability, and challenges encountered in analysis.
酱油是一种深色调味料，添加它是为了增强食物的感官特性。酱油既可以作为调味品食用，也可以在食物制备过程中添加。酱油有三种类型：发酵酱油、酸水解植物蛋白（酸水解HVP）酱油以及二者的混合物。3-氯-1,2-丙二醇（3-MCPD）是酱油制备过程中产生的一种热致污染物，1978年被发现是酸水解HVP酱油的副产物。据报道，3-MCPD在实验动物测试中具有致癌性、肾毒性和生殖毒性，并且已被登记为用于控制啮齿动物的化学绝育剂。3-MCPD被归类为可能的致癌化合物，国家和国际层面均已制定了食品中的最大耐受限量。本综述的目的是概述酱油中3-MCPD的检测方法、其毒性作用以及降低其含量的潜在方法，尤其是在酸水解HVP酱油的生产过程中。同时，还对定量方法进行了严格审查，重点关注分析中的效率、适用性和遇到的挑战。
