换一批Toxicology, occurrence and risk characterisation of the chloropropanols in food: 2-monochloro-1,3-propanediol, 1,3-dichloro-2-propanol and 2,3-dichloro-1-propanol.
第一作者：
Susanne,Andres
第一单位：
Federal Institute for Risk Assessment, Department of Food Safety, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany. susanne.andres@bfr.bund.de
作者：
关键词
1,3-DCP1,3-dichloro-2-propanol1,3-dichloroacetone2,3-DCP2,3-dichloro-1-propanol2-MCPD2-monochloro-1,3-propanediol3-MCPD3-monochloro-1,2-propanediolADHBMDBMDL10CYPDCADichloropropanolsECEFSAEuropean Food Safety AuthorityGSHHVPIARCInternational Agency for Research on CancerJECFAJoint FAO/WHO Expert Committee on Food AdditivesLD(50)MOEMonochloropropanediolsNOAELNo Observed Adverse Effect LevelPPDRisk evaluationSCETC(50)Toxicologyaldehyde dehydrogenasebenchmark dosebenchmark dose lower bound 10body weightbwcytochrome P450glutathionehydrolysed vegetable proteinlethal dose 50margin of exposureparts per millionppmpropanediolsister chromatid exchangethe European Commissiontoxic concentration 50
医学主题词
动物(Animals);女(雌)性(Female);食品污染(Food Contamination);人类(Humans);烃类, 氯化(Hydrocarbons, Chlorinated);男(雄)性(Male);小鼠(Mice);丙醇类(Propanols);大鼠(Rats);危险性评估(Risk Assessment)
DOI
10.1016/j.fct.2013.05.024
PMID
23712097
发布时间
2013-07-05
- 浏览175
Food and chemical toxicology
467-78页
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