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

Author

Listed:
  • 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)

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.

Suggested Citation

  • V. Divinová & B. Svejkovská & O. Novotný & J. Velíšek, 2004. "Survey of 3-chloropropane-1,2-diol and its precursors in foods in the Czech Republic," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 267-271.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10678-cjfs
    DOI: 10.17221/10678-CJFS
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    Cited by:

    1. Veronika Divinová & Marek Doležal & Jan Velíšek, 2007. "Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(1), pages 39-47.

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