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Chloropropanols are chlorohydrins related to propanols containing chloride functional group. Eight isomers are possible. Two of these derivatives, 1,3-dichloropropanol (1,3-DCP) and 3-chloropropane-1,2-diol (3-MCPD), are carcinogenic contaminants in processed foods. Several isomers are encountered in industrial chemistry. Monochloropropanols: * * * Dichloropropanols: * * 1,3-Dichloropropanol (1,3-DCP) Chloropropanediols: * 3-Chloropropane-1,2-diol (3-MCPD) *

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  • Chloropropanol (en)
  • 氯丙醇 (zh)
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  • 氯丙醇（Chloropropanols）是一类在化學製作豉油的過程中所產生的致癌物質。日常比較常見的氯丙醇包括以下三種： * 1-氯-2-丙醇 （ClCH2CHOHCH3） * 3-氯-1,2-丙二醇 （3-MCPD） * 1,3-二氯-2-丙醇 （1,3-DCP） 傳統豉油釀造法是以微生物來分解黃豆蛋白，釀造過程約需半年。(參看外部連結1)如果讓黃豆自行發酵的話，由於需時較長，有部份廠商為了加快產品製作週期，會利用鹽酸來加速脫脂的過程。而當中的鹽酸如果與已發酵黃豆向產生的甘油發生化學反應，就會產生氯丙二醇及雙氯丙醇等化合物。類似情況亦存在於化學方法製成的其他调味品，例如：鸡精。 (zh)
  • Chloropropanols are chlorohydrins related to propanols containing chloride functional group. Eight isomers are possible. Two of these derivatives, 1,3-dichloropropanol (1,3-DCP) and 3-chloropropane-1,2-diol (3-MCPD), are carcinogenic contaminants in processed foods. Several isomers are encountered in industrial chemistry. Monochloropropanols: * * * Dichloropropanols: * * 1,3-Dichloropropanol (1,3-DCP) Chloropropanediols: * 3-Chloropropane-1,2-diol (3-MCPD) * (en)
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  • Chloropropanols are chlorohydrins related to propanols containing chloride functional group. Eight isomers are possible. Two of these derivatives, 1,3-dichloropropanol (1,3-DCP) and 3-chloropropane-1,2-diol (3-MCPD), are carcinogenic contaminants in processed foods. Several isomers are encountered in industrial chemistry. Monochloropropanols: * * * Dichloropropanols: * * 1,3-Dichloropropanol (1,3-DCP) Chloropropanediols: * 3-Chloropropane-1,2-diol (3-MCPD) * This set index page lists chemical compounds articles associated with the same name. If an internal link led you here, you may wish to change the link to point directly to the intended article. (en)
  • 氯丙醇（Chloropropanols）是一类在化學製作豉油的過程中所產生的致癌物質。日常比較常見的氯丙醇包括以下三種： * 1-氯-2-丙醇 （ClCH2CHOHCH3） * 3-氯-1,2-丙二醇 （3-MCPD） * 1,3-二氯-2-丙醇 （1,3-DCP） 傳統豉油釀造法是以微生物來分解黃豆蛋白，釀造過程約需半年。(參看外部連結1)如果讓黃豆自行發酵的話，由於需時較長，有部份廠商為了加快產品製作週期，會利用鹽酸來加速脫脂的過程。而當中的鹽酸如果與已發酵黃豆向產生的甘油發生化學反應，就會產生氯丙二醇及雙氯丙醇等化合物。類似情況亦存在於化學方法製成的其他调味品，例如：鸡精。 (zh)
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