Assessment of estimated daily intake of 3-monochloropropane-1,2-diol from soy sauce in Korea

Abstract

Soy sauces collected from the Korean market were determined for 3-monochloropropane-1,2-diol (3-MCPD) and daily intake of 3-MCPD through the consumption of soy sauce was estimated. Thirty-one samples were chosen based on a market share in 2017. The amount of 3-MCPD varied from not detected to 54.97 lg/kg with a mean value of 11.62 lg/kg. Seven soy sauces, which corresponded to 23% of the analysed samples, exceeded 20 lg/kg that is a maximum limit established by the Ministry of Food and Drug Safety in Korea. Daily intake of 3-MCPD was estimated as 1.22 ng/kg body weight (bw) for average consumers and 4.47 ng/kg bw for 95th high consumers, respectively. The exposure for average consumers amounted to 0.03-0.11% of the provisional maximum tolerable daily intake (PMTDI, 4 lg/kg bw). This indicates that the exposure to 3-MCPD from soy sauce is of low concern in the Korean population.

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

“…The resultant crude product was purified by silica gel column chromatography (hexane/ethyl acetate = 1:1), yielding D-MCPD as a white solid (840 mg, 55% yield, HCl salt). The synthesized product was characterized by 1 H NMR, 13 C NMR, and LCMS. 1 H NMR and 13 C NMR spectra were recorded using a Bruker AM 400 MHz Method Validation.…”

“…It is formed notably in acid-hydrolyzed vegetable protein (acid-HVP), − and it is often found in significant quantities in nonfermented soy sauces. 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 .…”

“…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 …”

“…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. 13 In accordance with official regulations and to protect consumer health, methods of 3-MCPD analysis have been established and enforced. To date, numerous analytical methods primarily utilizing gas chromatography−mass spectrometry (GC−MS) have been developed for derivatives of 3-MCPD.…”

“…HRMS measurements were performed on a Q-Orbitrap mass spectrometer (Q-Exactive, Thermo Fisher Scientific, USA) 1. H NMR (400 MHz, DMSO-d 6 ): δ 10.40 (br, 1H, HCl), 7.68 (d, J = 9.6 Hz, 2H, phenyl), 6.95 (d, J = 9.6 Hz, 2H, phenyl), 5.41 (d, J = 4.4 Hz, 1H, OH), 5.03−4.93 (m, 1H, OH), 4.07−4.02 (m, 1H, alkyl), 3.74−3.68 (m, 1H, alkyl), 3.64 (s, 3H, N-methyl), 3.55 (s, 3H, N-methyl), 3.40−3.35 (m, 1H, alkyl), 3.32−3.27 (m, 1H, alkyl), 3.17−3.13 (m, 1H, alkyl) 13. C NMR (126 MHz, DMSO-d 6 ): δ 158.77, 136.51, 123.08, 116.39, 71.98, 67.51, 64.04, 58.47, 53.23.…”