Determination of 1,3-dichloropropanol in soy sauces by automated headspace gas chromatography-mass spectrometry

Food Addit Contam. 2002 Apr;19(4):343-9. doi: 10.1080/02652030110098580.

Abstract

There has been recent concern about the levels of carcinogenic chloropropanols in some soy sauces. We have devised and tested a new automated headspace GC-MS technique for the analysis of 1,3-dichloropropan-2-ol (1,3-DCP) in soy sauce and similar products. The method incorporates the use of cryogenic trapping and a deuterium-labelled internal standard. The limit of detection was 0.003 mg kg(-1). After in-house validation testing, the method was applied to soy sauce samples that had previously been analysed for the related contaminant 3-monochloropropanediol (3-MCPD). 1,3-DCP was detected in 10 of 40 sauces, all of which also contained 3-MCPD. The highest level was just >1 mg kg(-1). There was no correlation between the levels of 1,3-DCP and 3-MCPD.

Publication types

  • Validation Study

MeSH terms

  • Food Analysis / methods
  • Food Contamination / analysis*
  • Food Handling
  • Gas Chromatography-Mass Spectrometry / methods
  • Glycine max / chemistry*
  • Humans
  • Reproducibility of Results
  • Sensitivity and Specificity
  • alpha-Chlorohydrin / analogs & derivatives*
  • alpha-Chlorohydrin / analysis*

Substances

  • 1,3-dichloro-2-propanol
  • alpha-Chlorohydrin