Occurrence of 3-chloro-propane-1,2-diol (3-MCPD) and related compounds in foods:: a review

被引：133

作者：

Hamlet, CG

Sadd, PA

Crews, C

Velísek, J

Baxter, DE

机构：

[1] RHM Technol Ltd, Lord Rank Ctr, High Wycombe HP12 3QR, Bucks, England

[2] Cent Sci Lab, York YO41 1LZ, N Yorkshire, England

[3] Inst Chem Technol, Dept Food Chem & Anal, CR-16628 Prague 6, Czech Republic

[4] Brewing Res Int, Nutfield RH1 4YH, England

来源：

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2002年 / 19卷 / 07期

关键词：

3-MCPD; 3-chloro-propane-1,2-diol; 3-monochloropropanediol; analysis; food; formation; occurrence; mechanisms; stability;

D O I：

10.1080/02652030210132391

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A critical review of the occurrence of 3-chloro-propane-1,2-diol (3-MCPD) in foods not known to contain hydrolysed vegetable proteins is presented. The review covers the properties and chemistry of 3-MCPD and the current methods of analysis in foodstuffs. The results of UK surveys of 3-MCPD occurrence in both retail foods and commercial food ingredients are discussed with particular reference to cereal, meat and dairy products. The possible mechanisms for the formation and decay of 3-MCPD in foods are suggested. The review does not cover the detailed toxicology of 3-MCPD and its occurrence in hydrolysed vegetable proteins, which have been considered elsewhere, nor possible issues such as in-vivo formation.

引用

页码：619 / 631

页数：13

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