调味品中的氯丙醇监控分析

Chloropropanol's Determination and Results'Analysis in Condiments

本文建立了高灵敏度的氯丙醇的测定方法。通过对实验条件的优化，可以同时测定调味品中的１，３－二氯－２－丙醇、２，３－二氯－１－丙醇和３－氯－１，２－丙二醇，检出限为０．０１ｍｇ／ｋｇ，并将其应用到实际样品的检测中，取得了令人满意的结果。利用本法对华南地区市场的调味品主要品种进行了监测。结果表明，从半成品到成品均含有不同程度的氯丙醇系列物，国内市场出售的调味品中使用水解植物蛋白作原料的还占相当多数，调味品中氯丙醇污染问题不容乐观。

In this paper, we studied the high sensitivity method of Chloropropanol determination. With experimental condition optimizing, 1, 3-dicloro2-propanol.2, 3-dicloro-1-propanol and 3-monochlore-1, 2-propanediol can be detected simultaneously by the method. The detection limits are 0. 01mg/kg. We also determined the condiment of southern china market. Results showed that most of condiments of southern china contained Chloropropanol from process products to finished products.Condiments in domestic market using hydrolyzed veg- etable protein(HVP)as raw material in quite a bit,Chloropropanol pollution is serious.