深圳市场食品中3-氯-1,2-丙二醇污染状况的调查研究  

SURVEY OF 3-MONOCHLOROPROPANE-1,2-DIOL IN SELECTED FOOD PRODUCTS IN MARKET OF SHENZHEN

作　　者：柳洁[1] 何碧英[1] 黄蔷[1] 曾灼祥[1] 

机构地区：[1]深圳市南山区疾病预防控制中心,深圳518054

出　　处：《现代预防医学》2009年第3期432-435,共4页Modern Preventive Medicine

基　　金：深圳市卫生科技计划项目(200404186)

摘　　要：[目的]分析和了解深圳市售酱油、蚝油、饼干、火腿、薯片等食品中3-氯-1,2-丙二醇的污染状况。[方法]应用氘代稳定性同位素稀释技术、七氟丁酰基咪唑衍生结合气相色谱/质谱联用技术,以选择离子监测(SIM)的质谱扫描模式,定量检测食品样品中3-氯-1,2-丙二醇含量。[结果]共检测了来自于深圳市各食品超市的食品样品235份,3-氯-1,2-丙二醇阳性检出率为24%,57份检出样品中3-MCPD的污染水平为0.010～30.5mg/kg,其中,调味品中3-MCPD的污染水平最高,达到了30.5mg/kg。[结论]3-MCPD的污染不仅存在于酱油等调味品中,还广泛存在于各类其他食品中,制作过程对氯丙醇的污染形成有很大关系,应改进生产工艺和流程,减少食品中3-MCPD的污染。[Objective ] To investigate the levels of 3-monochloropropane-1, 2-diol （3-MCPD） in a range of selected food products available in the Shenzhen. [ Methods] The samples were analyzed for 3-MCPD using an established GC-MS technique in SIM mode with a deuterated internal standard. [Results] In the survey, 3-MCPD was quantified at or above 0.01 mg/kg in 54 （24%） of 235 samples, at levels between 0.010-30.5mg/kg and condiment had the highest contaminant level. [Conclusion] Surveys show that 3-MCPD is not only present in soy sauce and related foods, but also in other cooked and uncooked foods. The production process is related to the contamination of dichloropropanol. It should to improve production technology and flowsheet to reduce the contamination levels of 3-MCPD.

关 键 词：食品 3-氮-1 2-丙二醇 气相色谱-质谱法 

分 类 号：R155.5[医药卫生—营养与食品卫生学]