2001-2009年江苏酱油中3-氯-1,2-丙二醇监测与结果分析

Situation report of 3-monochloropropane-1,2-diol level in soy sauce in Jiangsu during 2001-2009

目的：了解江苏市场酱油中3-氯-1,2-丙二醇的含量现状。方法：按照GB5009.191-2003、GB5009.191-2006及AOAC2001.01检测。结果：累计检测酱油220份,3-氯-1,2-丙二醇含量在0.05-11.39 mg/kg范围,平均值为0.58 mg/kg,检出率为57.7%,超标率为7.8%。结论：部分酱油生产企业在酱油中添加酸水解蛋白调味液,致使酱油中氯丙醇污染。应该尽快制定酱油中氯丙醇含量标准,继续加大监督力度。

Objective：To investigate the current situation of 3-monochloropropane-1,2-diol in soy sause of Jiangsu.Methods： GB5009.191-2003,GB5009.191-2006 and AOAC2001.01.Results： The statistical analysis of the results indicate that the average content of 3-MCPD in 220 samples was 0.58 mg/kg,the levels of 3-MCPD in 57.7 % soy sauces samples exceeded the detection limit of 5 μg/kg and in 7.8 % soy sauces samples exceeded 1 mg/kg with the highest reaching 11.39 mg/kg.Conclusion： It was found that the contamination of 3-MCPD in soy sauce was caused by some manufacturers added acid-hydrolyzed vegetable protein to the soy sauces for seasonging.Strengthen supervision and management should be taken as well.