Sensitive method for the determination of 1,3-dichloropropan-2-ol and 3-chloropropane-1,2-diol in soy sauce by capillary gas chromatography with mass spectrometric detection-Reference-Cited by-同舟云学术

Sensitive method for the determination of 1,3-dichloropropan-2-ol and 3-chloropropane-1,2-diol in soy sauce by capillary gas chromatography with mass spectrometric detection

Published:2002-04 Issue:1-2 Volume:952 Page:185-192
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Chung Wai-cheung,Hui Kwan-ying,Cheng Sze-chung

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference30 articles.

1. New chlorine-containing organic compounds in protein hydrolysates

2. Mechanism of formation of chloropropanols present in protein hydrolysates

3. Ministry of Agriculture, Fisheries and Food, Survey of hydrolysed vegetable proteins for chlorinated propanols, CSL Report FD 91/6, 1991.

4. Ministry of Agriculture, Fisheries and Food, Survey of chlorinated propanols in hydrolysed vegetable protein 1992, CSL Report FD 93/117, 1993.

5. Food Standards Agency, Survey of 3-monochloropropane-1,2-diol (3-MCPD) in acid-hydrolysed vegetable products, Food Surveillance Information Sheet, number 181, 1999.

Cited by 64 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches;Food Chemistry: X;2024-02

2. 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;Journal of Agricultural and Food Chemistry;2023-10-05

3. Insights into volatile flavor compound variations and characteristic fingerprints in Longpai soy sauce moromi fermentation via HS-GC-IMS and HS-SPME-GC× GC-ToF-MS;LWT;2023-02

4. Methods, principles, challenges, and perspectives of determining chloropropanols and their esters;Critical Reviews in Food Science and Nutrition;2022-09-06

5. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS;Food Chemistry;2021-11