國產醬油單氯丙二醇含量調查

Survey and Determination of 3-Monochloro-1,2-Propandiol (3-MCPD) Contents in Homemade Soy Sauce

以速釀法或混合法所製成之醬油，製程中使用鹽酸水解黃豆蛋白調製，可能產生具基因致癌性物質之3-單氯丙二醇(3-monochloro-1,2-propandiol, 3-MCPD)。97年為了解國產醬油中3-MCPD之含量情形，先對醬油業者建立基本資料，訪查其自主管理情形，篩選出產品抽驗對象後進行抽樣及檢驗。為進行系統性之調查檢驗，首先蒐集廠商資料，逐一訪查，了解其生產情形及針對3-MCPD之品管作業。結果發現30家國產醬油業者對其產品3-MCPD之管理方式包括：(1)委外檢驗；(2)要求黃豆水解液原料或釀造醬油供應商提供檢驗報告；(3)選擇生產純釀造醬油或調製純釀造醬油，顯示醬油業者已十分重視自主管理。在充分了解業者現況及其檢驗報告後，針對容量大、售價低廉，可能是黃豆水解液調製之醬油產品，抽購7件檢體進行檢驗，結果皆符合我國醬油類單氯丙二醇衛生標準0.4 ppm以下之規定。衛生署為保障民眾飲食安全，並與國際規範接軌，積極推動源頭管制及自主管理制度，在此制度之下，業者須擔負確保食品安全之最大責任，因此本次調查之執行方式係針對業者之生產及品管作業先進行全面瞭解，針對重點作必要檢驗，而非直接對市售產品抽樣檢驗，此方式可做為監測市售食品衛生品質運作模式之參考。

Some soy sauce made from hydrolyzed vegetable proteins (HVP) may contain 3-monochloro-1, 2-propandiol (3-MCPD) which has been declared as a genotoxic carcinogen. A survey of 3-MCPD in homemade soy sauce products was reported. The basic information of soy sauce producers was established first. All producers were inquired about the quality control on 3-MCPD in their products. The modes of 3-MCPD monitoring by producers were: (1) determination by cooperative laboratories; (2) control by HVP suppliers; (3) exempt from monitoring due to whole brewing process. The results showed most of soy sauce producers emphasize on the 3-MCPD levels control in their products. Seven soy sauce samples which were of large volume, inexpensive or possibly made from HVP were analyzed by gas chromatography/mass spectrometry (GC/ MS). The results indicated all of the soy sauce products complied with the regulation (below 0.4 ppm). For food safety and fitting with international norm, the Department of Health tried to promote the self-quality-control by producers. The producers have to be responsible for harmlessness of their products. Therefore, this study, which started with inquiring soy sauce producers, followed by testing a few samples could be a model for monitoring marketed foodstuffs.