Release of chloropropanols 3-MCPD and 1,3-DCP from kid’s toy products made of paper and cardboard

Korte, Robin; Goldbeck, Christophe; Bernsmann, Biljana; Schmissas, Doris

doi:10.1007/s00003-022-01368-y

Cited by 3 publications

(2 citation statements)

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“…15 Considering the toxicity of 3-MCPD, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) established a maximum tolerable daily intake (TDI) of 2 μg/kg body weight. 16 Furthermore, in 2001, the EU set a maximum limit (ML) of 0.02 mg/kg for 3-MCPD in soy sauce. 8,17 In response to high soy sauce consumption, the People's Republic of China implemented its national standard GB 2762-2017, 18 stipulating a limit of 0.4 mg/kg for 3-MCPD in liquid products, including soy sauce.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Various studies have observed high concentrations of 3-MCPD in soy sauce, raising concerns about potential human exposure through its consumption. − The International Agency for Research on Cancer (IARC) has classified 3-MCPD as a Group 2B carcinogen due to its adverse effects on kidneys and male reproductive organs and its carcinogenic potential . Considering the toxicity of 3-MCPD, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) established a maximum tolerable daily intake (TDI) of 2 μg/kg body weight . Furthermore, in 2001, the EU set a maximum limit (ML) of 0.02 mg/kg for 3-MCPD in soy sauce. , In response to high soy sauce consumption, the People’s Republic of China implemented its national standard GB 2762-2017, stipulating a limit of 0.4 mg/kg for 3-MCPD in liquid products, including soy sauce …”

Section: Introductionmentioning

confidence: 99%

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Rapid Sample Enrichment, Novel Derivatization, and High Sensitivity for Determination of 3-Chloropropane-1,2-diol in Soy Sauce via High-Performance Liquid Chromatography–Tandem Mass Spectrometry

Tang,

Yang,

Liu

et al. 2023

J. Agric. Food Chem.

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A novel, simplified derivatization method and a rapid sample preparation process using carbon yarn as a sorbent for the determination of 3-chloropropane-1,2-diol (3-MCPD) in soy sauce via high-performance liquid chromatography−tandem mass spectrometry (HPLC-MS/MS) was developed. 3-MCPD was first enriched and purified with carbon yarn and then eluted with a methanol−water solution. Subsequently, the analyte underwent derivatization with p-(dimethylamino)-phenol for sensitive detection via HPLC-MS/MS. The limit of detection and the limit of quantitation for 3-MCPD were validated to be 0.5 and 1.0 μg/kg, respectively. Spiking experiments showed recoveries between 83 and 94%, with a relative standard deviation of ≤10%. The method was further validated with a certified reference material. Furthermore, 11 real soy sauce samples from local markets were tested by using this method. These results reveal the widespread 3-MCPD contamination. Consequently, this study offers a preferable alternative for the sensitive, accurate, and precise determination of 3-MCPD in soy sauce.

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Section: ■ Introductionmentioning

confidence: 99%