Improvement of a GC–MS analytical method for the simultaneous detection of 3-MCPD and 1,3-DCP in food

Chloropropanols such as 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloropropan-2-ol (1,3-DCP) are produced by heat treatment in the presence of fat and hydrochloric acid during the manufacture of food stuffs such as hydrolyzed vegetable protein and soy sauce. 3-MCPD and 1,3-DCP have been detec...

Full description

Saved in:
Bibliographic Details
Published in:Food science and biotechnology 2018, 27(3), , pp.859-866
Main Authors: Yang, Sehee, Kwon, Kisung, Choi, Jangduck, Jo, Cheon-Ho
Format: Article
Language:English
Subjects:
Calibration
Chemistry
Chemistry and Materials Science
Food
Food Science
Heat treatment
Hydrochloric acid
Nutrition
Proteins
Quantitation
Sauces
Soy sauce
식품과학
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Chloropropanols such as 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloropropan-2-ol (1,3-DCP) are produced by heat treatment in the presence of fat and hydrochloric acid during the manufacture of food stuffs such as hydrolyzed vegetable protein and soy sauce. 3-MCPD and 1,3-DCP have been detected in several foods. An efficient, highly selective GC–MS method was developed to determine the concentration of 3-MCPD and 1,3-DCP in food. Calibration curves for 3-MCPD and 1,3-DCP were constructed, and a correlation of determination (r 2 ) ≥ 0.9990 was obtained. The limits of detection and quantitation for 3-MCPD in food were 0.6 and 2.0 µg/kg, respectively, and those for 1,3-DCP were 0.2 and 0.6 µg/kg, respectively. To the best of our knowledge, this GC–MS-based method is a newly improved analytical procedure for the simultaneous separation and determination of 3-MCPD and 1,3-DCP, at once and at low levels (µg/kg).
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-018-0312-6