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学科主题: 公共卫生
题名:
Chloropropanols levels in foodstuffs marketed in Hong Kong
作者: Chung, Stephen W. C.1; Kwong, K. P.1; Yau, Joan C. W.2; Wong, Anna M. C.2; Xiao, Y.2,3
关键词: 3-MCPD ; 1, 3-DCP ; foodstuff ; Hong Kong ; GC-MS
刊名: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
发表日期: 2008-11-01
DOI: 10.1016/j.jfca.2008.04.010
卷: 21, 期:7, 页:569-573
收录类别: SCI
文章类型: Article
WOS标题词: Science & Technology
类目[WOS]: Chemistry, Applied ; Food Science & Technology
研究领域[WOS]: Chemistry ; Food Science & Technology
关键词[WOS]: MASS-SPECTROMETRIC DETECTION ; GAS-CHROMATOGRAPHY ; FOOD INGREDIENTS ; 3-MCPD ; PRODUCTS
英文摘要:

Chloropropanols, 3-monochloropropan-1,3-diol (3-MCPD) and 1,3-dichloropropanol (1,3-DCP), have been interested globally in recent years. 3-MCPD was also reported in food as a result of heat processing, as well as other processing or storage conditions. As such, 318 samples from different indigenous food items were collected from the retail market in Hong Kong and determined the content of the chloropropanols. Chloropropanols were not detected in most of the commonly consumed food items. 3-MCPD was found in 101 food samples (32%) with levels ranged from 3 to 66 mu g/kg. Among others, the highest content of 3-MCPD was found in a snack sample, ready-to-eat seaweed, which has not been reported in other similar findings. Only 15 food samples (5%) were found to contain 1,3-DCP ranged from 1.0 to 9.5 mu g/kg. An indigenous food, roasted pork, sample got the highest level of 1,3-DCP. This study also showed that cooking process of frying would produce higher levels of chloropropanols than steaming. (c) 2008 Elsevier Inc. All rights reserved.

语种: 英语
WOS记录号: WOS:000259553500010
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.bjmu.edu.cn/handle/400002259/53460
Appears in Collections:北京大学公共卫生学院_期刊论文

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作者单位: 1.Ctr Food Safety, Food & Environm Hyg Dept, Food Res Lab, Publ Hlth Lab Ctr 4F, Hong Kong, Hong Kong, Peoples R China
2.Ctr Food Safety, Food & Environm Hyg Dept, Risk Assessment Sect, Hong Kong, Hong Kong, Peoples R China
3.Peking Univ, Hlth Sci Ctr, Sch Publ Hlth, Dept Food Hyg & Nutr, Beijing 100083, Peoples R China

Recommended Citation:
Chung, Stephen W. C.,Kwong, K. P.,Yau, Joan C. W.,et al. Chloropropanols levels in foodstuffs marketed in Hong Kong[J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2008,21(7):569-573.
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