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

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。

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

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.