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各種調味料及び漬物中のクロロプロパノール類含有量調査
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鈴木 仁１、田端節子２、木村圭介２、飯田憲司２、鎌田国広３
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東京都健康安全研究センター 1医薬品部医薬品研究科、2食品化学部食品成分研究科、3精度管理室
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The content of chloropropanols in various seasonings and pickles
Jin Suzuki Setsuko Tabata Keisuke Kimura Kenji Iida Kunihiro Kamata
Chloropropanols (3-chloro-12-propandiol (3-MCPD) 13-dichloro-2-propanol (13-DCP) 23-dichloro-1-propanol (23-DCP)) levels in 106 samples of seasonings and 25 samples of pickles were determined by gas chromatography with mass spectrometric detector (GC/MS). The limit of quantification was 0.01mg/kg. 3-MCPD was detected from 22 samples of 106 seasonings. In particular high level 3-MCPD of 0.1mg/kg or more was detected from some samples from Thailand and the Philippines. 23-DCP was detected from 2 samples that detected a high level of 3-MCPD. 3-MCPD was detected from 3 samples of 25 pickles.
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| Keywords: |
クロロプロパノール , 調味料 , 漬物 , 醤油 , ガスクロマトグラフィー／質量分析計 , |
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[PDF (318.6K)]
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第4巻 , 第1号 , (pp.17-25)
