Czech Journal of Food Sciences · 2004 · 14 citations · 1 references
AgricultureFood ScienceFood AnalysisFood ChemistryFood SafetyFood AdditivesFood CompositionFood Safety AnalysisFood ToxicantsLipid AnalysisWater In FoodsFood Commodities Residue ProfilesFood Component QuantificationFood Safety DetectionFood Sample PreparationPrincipal ComponentsProcessing Effects On Food CompositionStorage Effects On Food CompositionWater Content Variation
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.
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