Dietary Exposure to 3-Monochloropropane-1,2-diol from Sauces and Instant Fried Noodle (Ramyun) Seasoning

As a preliminary study for risk assessment of 3-monochloropropane-1,2-diol (3-MCPD) from processed food, the levels of 3-MCPD in commercial sauces and instant fried noodle (ramyun) seasoning were analyzed with gas chromatography/mass spectrometry. In August and September 2005, twenty-five samples of...

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Bibliographic Details
Published inHan'gug sigpum wi'saeng anjeonseong haghoeji Vol. 22; no. 4
Main Authors Kim, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: hjkim@kfri.re.kr, Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea), Ha, J.H. (Korea Food Research Institute, Sungnam, Republic of Korea)
Format Journal Article
LanguageKorean
Published 01.12.2007
Subjects
3-monochloropropane-1,2-diol
instant fried noodle (ramyun) seasoning
SALSAS
SAUCE
SAUCES
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Summary:As a preliminary study for risk assessment of 3-monochloropropane-1,2-diol (3-MCPD) from processed food, the levels of 3-MCPD in commercial sauces and instant fried noodle (ramyun) seasoning were analyzed with gas chromatography/mass spectrometry. In August and September 2005, twenty-five samples of commercial sauces and twenty-five samples of instant fried noodle (ramyun) seasoning were collected from retail outlets and markets in Seoul, Korea. Six out of twenty-five sauces contained 3-MCPD and the highest concentration was 0.045 mg/kg.
Bibliography:Q01
2008001370
ISSN:1229-1153