我国市酱油氯丙醇污染调查研究:3-氯-1,2-丙二醇(3-MCPD)与某些因素的关系  

Occurrence of 3-Monochloropropane-1,2-diol of Soy Sauces in the Retailer Outlets in China between 2003 and 2004:Relationship between Contamination Levels and the Selected Factors

作　　者：付武胜[1] 张磊[1] 唐昌东[2] 苗虹[1] 赵云峰[1] 吴永宁[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全研究所,北京100070 [2]福建省疾病预防控制中心,福州350001

出　　处：《食品与发酵工业》2006年第11期119-122,127,共5页Food and Fermentation Industries

基　　金：国家重大科技专项<食品安全关键技术>主要食品安全标准的基础研究及技术措施:食品中有害污染物限量研究与标准制定(2002BA804A032);福建青年科技人才基金项目(2006F3027);福建省卫生厅青年基金项目(2003-1-7)

摘　　要：调查了我国市售酱油氯丙醇的污染情况,样品来自2003年全国污染物监测网和2004年卫生部健康相关产品卫生抽检。采用基质固相分散萃取法(MSPD)进行样品的净化,以稳定性同位素稀释技术结合气相-质谱法(GC-MS)的内标法定量测定3-氯-1,2-丙二醇(3-MCPD)含量。对3-MCPD污染水平与某些因素的关系作了探讨,结果表明,国家免检、HACCP认证、包装形式等因素与3-MCPD水平有显著性相关关系(P<0.05),而QS认证、IS09000认证、推荐与监制、铁强化、生产工艺、质量等级和抽样场所等因素与3-MCPD水平的高低没有显著性关系(P>0.05),说明QS认证、IS09000认证、推荐与监制等措施对氯丙醇降低的作用不明显。此外,来自餐饮业酱油的氯丙醇污染相对较高,值得进一步关注。A survey was carried out to investigate chloropropanols contamination of soy sauces manufacturing the retailers in China. Determination of 3-monochloropropane-1,2-diol（3-MCPD）was carried out by a method with the stable isotope dilution technique coupled with gas chromatography-mass spectrometer. Results show that some factors, such as HACCP certification, national free-inspection and package method have significant effects on levels of 3-MCPD in soy sauces（P 〈0.05）. Other factors such as Certification of ISO9000 quality management system and national Quality Safety Label, iron fortication, the agency＇ s recommendation, manufacturing process, quality class and sampling place of soy sauces do not have significant relationship with levels of 3-MCPD, indicating that the above factors do not significantly decrease the level of 3-MCPD in soy sauces.

关 键 词：酱油 氯丙醇 3-氯-1 2-丙二醇 污染状况 

分 类 号：TS264.21[轻工技术与工程—发酵工程]