哈尔滨市液体调味品中3-氯-1,2-丙二醇污染水平调查研究

目的调查哈尔滨市液体调味品中3-氯-1,2-丙二醇（3-MCPD）的污染状况,确定3-MCPD的暴露人群,为筛选生物标志物提供科学依据。方法利用氘代同位素稀释法和七氟丁酰基咪唑衍生法并结合气相-质谱联用技术,采用选择离子扫描模式（SI M）,定量检测液体调味品中3-MCPD的含量。结果随机抽取的44份液体调味品,样品的3-MCPD检出率为65.9%;3-MCPD的含量范围为0.01-35.81 mg/kg。超过10 mg/kg高含量的样品占13.6%。结论哈尔滨市场的酱油等液体调味品中存在不同程度的3-MCPD污染,且部分酱油中含量较高,提示在人们的日常的生活中存在不同程度的3-MCPD暴露风险。

Survey of 3-monochloropropane-1,2-diol in soy sauce and other liquid condiment in Harbin

Objective To investigate the levels of contaminated 3-monochloropropane-1,2-diol（3-MCPD） in soy sauce and other liquid condiments.Methods 44 liquid condiments were randomly sampled from testing.3-MCPD concentration was analyzed with the method of deuterium isotope dilution and the derivation of heptafluorobutyrylimidazole（HFBI） using an established GC-MS technique in SIM mode.Results A proportion of 65.9%（29/44） of tested condiments were confirmed with 0.01-35.81 mg/kg of 3-MCPD contamination.13.6%（6/44） of tested condiments had 3-MCPD concentration greater than 10mg/kg.Conclusion The results show that liquid condiment samples were contaminated by 3-MCPD in varying degrees and some soy sauce post danger to residents because of contaminated 3-MCPD.