Preparation of dichloropropanol with chlorinated glycerol;

The synthesis of dichloropropanol from saturated chlorine water generated in electrolysis;

Study on Preparation of Dichloropropanol from Glycerol;

Improvements on the preneutralization process of chloropropanol solution;

The method and application of simultaneous determination method of Chloropropanol in condiment;

Determination of the three Chloropropanol in condiments by Gas chromatography;

Study on the toxicological effect of chloropropanols on rats;

Methods:[WTBZ]Gas chromatography-mass spectrometry with negative chemical ionization(GC-MS-NCI) was used to determine the Chloropropanols(1,3-dichloropropan-2-ol(1,3-DCP) and 3-chloropropane-1,2-diol(3-MCPD)) in flavoring of instant noodles.

Chloropropanols, involved 3-chioro-1,2-propanendiol (3-MCPD), 2-chloro-1,3-propanendiol (2-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP), 2,3- dichloro- propanol (2,3-DCP), have been considered as one of food contaminant in the word.

Analysis and optimum control of the influential factors on the yield for propylene chlorohydrin;

The product produced by this technology had lower dichloropropanol content, strong flavor and um.

This review presented the results of the ability verification program for determining dichloropropanol in soy sauce organized by Certification and Accreditation Administration of the People s Republic of China(CNCA)and analyzed the influential factors of the result such as standard substances,sample processing,operating conditions of instruments,data processing,etc.