Survey of 3-chloropropane-1,2-diol and its precursors in foods in the Czech Republic

V. Divinová, B. Svejkovská, O. Novotný and J. Velíšek
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V. Divinová: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: jan.velisek@vscht.cz
B. Svejkovská: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: jan.velisek@vscht.cz
O. Novotný: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: jan.velisek@vscht.cz
J. Velíšek: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: jan.velisek@vscht.cz

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S267-S271

Abstract: A survey of the levels of 3-chloropropane-1,2-diol (3-MCPD) and its precursors in a range of selected retail food products in the Czech Republic is reported. The foods were selected according to their content of water, chlorides and lipids and included foods processed at high temperatures and/or stored for a long time. The content of 3-MCPD was determined by the GC/MS method using deuterium-labeled 3-MCPD. Water content and pH value of the analysed foods were determined together with the recognised precursors of 3-MCPD, fat, glycerol and chlorides. An insight into the level of 3-MCPD influenced by these variables has been done by principal components analysis.

Keywords: 3-chloropropane-1; 2-diol (3-MCPD); GC/MS; 3-MCPD precursors; PCA (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10678-cjfs

DOI: 10.17221/10678-CJFS

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