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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2002.6
- 수록면
- 191 - 194 (4page)
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초록· 키워드
오류제보하기
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 tetected 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 (0.01~2.038 ppm). The contaminated levels of 3-MCPD in soy sauce products were higher than the permissible or tentative permissible level of 3-MCPD in both European Community (0.02 ppm) and Korea (0.3 ppm). These data suggest that 3-MCPD levels contaminated in soy sauce products in Korea were shown to be too high and should be reduced to as low a level technologically feasible to protect Koreans from the exposure to toxic chemical, 3-MCPD.
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UCI(KEPA) : I410-ECN-0101-2009-513-013456414