Determination of chloropropanols in protein hydrolysates

Protein hydrolysates, widely used as seasonings and savoury flavours, have been reported to contain traces of chloropropanols. Methods of analysis have now been developed for identification and determination of a full range of chloropropanols in protein hydrolysates and composite savoury food produc...

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Bibliographic Details
Published in:Journal of Chromatography A 1992-01, Vol.589 (1), p.109-119
Main Authors: van Bergen, C.A., Collier, P.D., Cromie, D.D.O., Lucas, R.A., Preston, H.D., Sissons, D.J.
Format: Article
Language:English
Subjects:
Analytical, structural and metabolic biochemistry
Biological and medical sciences
determination
flavorings
Fundamental and applied biological sciences. Psychology
gas chromatography
General aspects, investigation methods
protein hydrolysates
Proteins
toxic substances
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Summary:Protein hydrolysates, widely used as seasonings and savoury flavours, have been reported to contain traces of chloropropanols. Methods of analysis have now been developed for identification and determination of a full range of chloropropanols in protein hydrolysates and composite savoury food products. Based on capillary gas chromatography of heptafluorobutyrate derivatives with electron-capture and mass spectrometric detection, the methods show that the main chloropropanols found in traditionally produced hydrolysates are (in order of abundance) 3-chloro-1,2-propanediol, 2-chloro-1,3-propanediol, 1,3-dichloro-2-propanol and 2,3-dichloro-l-propanol. The limits of detection are 50–100 μg kg −1 for the diols and 10 μg kg −1 for the dichloropropanols.
ISSN:0021-9673
DOI:10.1016/0021-9673(92)80011-I