A Novel Approach of Periodate Oxidation Coupled with HPLC-FLD for the Quantitative Determination of 3-Chloro-1,2-propanediol in Water and Vegetable Oil
Author:
Affiliation:
1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf400167f
Reference39 articles.
1. Chlorohydrins in protein hydrolysates
2. Occurrence of 3-chloro-propane-1,2-diol (3-MCPD) and related compounds in foods: a review
3. European Commission; Directorate; General Health and Consumer Protection. The Scientific Co-operation Report on Chloropropanols (SCOOP report) in Food 2004: collection and collation of data on levels of 3-monochloropropanediol (3-MCPD) and related substances in foodstuffs;http://ec.europa.eu/food/food/chemicalsafety/contaminants/scoop_3-2-9_final_report_chloropropanols_en.pdf. Accessed April 17, 2010.
4. Mechanism of formation of chloropropanols present in protein hydrolysates
5. Esters of 3-chloropropane-1,2-diol in foodstuffs
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