3-Chloropropane-1,2-diol (3-MCPD) in soy sauce:udA review on the formation, reduction, anduddetection of this potential carcinogen

摘要

Soy sauce, a dark-colored seasoning, is added to enhance the sensory properties of foods. Soy sauce canudbe consumed as a condiment or added during the preparation of food. There are 3 types of soy sauce: fermented,udacid-hydrolyzed vegetable protein (acid- HVP), and mixtures of these. 3-Chloropropane-1,2-diol (3-MCPD) is a heat-udproduced contaminants formed during the preparation of soy sauce and was found to be a by-product of acid-HVPproducedudsoy sauce in 1978. 3-MCPD has been reported to be carcinogenic, nephrotoxic, and reproductively toxic inudlaboratory animal testing and has been registered as a chemosterilant for rodent control. 3-MCPD is classified as a possibleudcarcinogenic compound, and the maximum tolerated limit in food has been established at both national and internationaludlevels. The purpose of this review is to provide an overview on the detection of 3-MCPD in soy sauce, its toxic effects,udand the potential methods to reduce its concentration, especially during the production of acid-HVP soy sauce. Theudmethods of quantification are also critically reviewed with a focus on efficiency, suitability, and challenges encounteredudin analysis.