A Survey of Choloropropanols in Hydrolyzed Vegetable Protein (HVP) in the Retailer Outlets

Abstract

Abstract: A survey was carried out to investigate chloropropanols contamination of the selected hydrolyzed vegetable protein (HVP)products in the retailer outlets in China with the stable isotope dilution technique coupled with gas chromatography-mass spectrometer. Results showed that levels of 3-monochloropropane-1,2-diol (3-MCPD) of HVP products are relatively high with a geometrical mean of 6.04mg/kg in liquid. Seventy percent of the products surveyed contained levels of 3-MCPD above 10mg/kg.

Key words: hydrolyzed vegetable proteins (HVP), 3-monochloropropane-1, 2-diol, contamination

FU Wu-Sheng-； Zhao-Yun-Feng-； Li-Jing-Guang-； Zhang-Lei-；吕Hua-Dong-； Wu-Yong-Ning. A Survey of Choloropropanols in Hydrolyzed Vegetable Protein (HVP) in the Retailer Outlets[J]. FOOD SCIENCE, 2007, 28(1): 282-285 https://doi.org/

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A Survey of Choloropropanols in Hydrolyzed Vegetable Protein (HVP) in the Retailer Outlets

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