Chen Hao-Ting, Tan Chui Xuan, Chen Jiun-Rong, Nakagawa Kiyotaka, Kato Shunji, Lee Wei-Ju
School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan.
School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei, Taiwan.
Food Chem X. 2025 Jul 8;29:102754. doi: 10.1016/j.fochx.2025.102754. eCollection 2025 Jul.
3-Monochloropropanediol esters (3-MCPDEs) are contaminants formed during high-temperature cooking and oil refining. While meat products are a source of 3-MCPDE exposure, related risk assessments remain limited. This study analyzed 3-MCPDE levels in pan-fried marinated meats (pork, chicken, beef, and salmon, with 0-10 % NaCl) using gas chromatography-mass spectrometry (GC-MS) following American Oil Chemists' Society (AOCS) Cd 29a-13 and assessed exposure in the Taiwanese population. Salt addition and higher unsaturation promoted lipid oxidation, increasing 3-MCPDE formation. Strong correlations ( > 0.9) were found between 3-MCPDE contents and total oxidation (totox) values across different meat types. Pork, with the highest fat content, had the highest 3-MCPDE levels, followed by salmon. Exposure assessments showed 3-MCPDE intake remained below the tolerable daily intake (TDI), with pork being the largest contributor. The highest P95 exposure from four meat types with 10 % NaCl reached 41.35 % of the TDI, suggesting potential risk when combined with other dietary sources.
3-氯丙二醇酯（3-MCPDEs）是高温烹饪和油脂精炼过程中形成的污染物。虽然肉制品是3-MCPDE暴露的一个来源，但相关的风险评估仍然有限。本研究采用气相色谱-质谱联用仪（GC-MS），按照美国油脂化学家协会（AOCS）Cd 29a-13方法，分析了用0-10%氯化钠腌制的煎制肉类（猪肉、鸡肉、牛肉和三文鱼）中的3-MCPDE含量，并评估了台湾人群的暴露情况。添加盐分和较高的不饱和度会促进脂质氧化，增加3-MCPDE的形成。不同肉类的3-MCPDE含量与总氧化值（totox）之间存在强相关性（>0.9）。脂肪含量最高的猪肉，其3-MCPDE水平最高，其次是三文鱼。暴露评估显示，3-MCPDE的摄入量仍低于每日可耐受摄入量（TDI），其中猪肉是最大的贡献者。含10%氯化钠的四种肉类中，最高的P95暴露量达到TDI的41.35%，这表明与其他饮食来源结合时存在潜在风险。
