Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004
@article{Fu2007OccurrenceOC, title={Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004}, author={Wu Fu and Yun-feng Zhao and Gong Zhang and Lei Zhang and Jing Guang Li and Chang Dong Tang and Hong Miao and Jinpeng Ma and Qi Zhang and Yongning Wu}, journal={Food Additives \& Contaminants}, year={2007}, volume={24}, pages={812 - 819} }
A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg−1. All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between <0.005 (LOQ) and 189 mg kg−1, and only 12.2% had levels in excess of the Chinese ML of 1.0 mg kg−1 for acid hydrolyzed vegetable protein (acid HVP). This indicates that the necessary processing changes have…
22 Citations
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