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Chloropropanols levels in foodstuffs marketed in Hong Kong
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 Foodstuff 1 Hong Kong 3-dcp Gc-ms
刊名JOURNAL OF FOOD COMPOSITION AND ANALYSIS
2008-11-01
DOI10.1016/j.jfca.2008.04.010
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
引用统计
文献类型期刊论文
条目标识符http://ir.bjmu.edu.cn/handle/400002259/53460
专题北京大学公共卫生学院
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
推荐引用方式
GB/T 7714
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.
APA Chung, Stephen W. C.,Kwong, K. P.,Yau, Joan C. W.,Wong, Anna M. C.,&Xiao, Y..(2008).Chloropropanols levels in foodstuffs marketed in Hong Kong.JOURNAL OF FOOD COMPOSITION AND ANALYSIS,21(7),569-573.
MLA Chung, Stephen W. C.,et al."Chloropropanols levels in foodstuffs marketed in Hong Kong".JOURNAL OF FOOD COMPOSITION AND ANALYSIS 21.7(2008):569-573.
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