Determination of residual 1,3-dichloro-2-propanol in protein hydrolysates by capillary gas chromatography.
This study describes a method for the quantitative determination of residual 1,3-dichloro-2-propanol in protein hydrolysates. The method is based on a continuous micro-steam distillation solvent extraction technique. The quantitative determination is performed by electron-capture gas chromatography using an "on column" injector and a fused silica capillary CP wax 52 CB column. The absolute detection limit for 1,3-dichloro-2-propanol in soy sauces is 10 pg and recoveries of 75.8% and 82.7% with a standard deviation of 4.0% and 2.5% are obtained for samples fortified in the range of 1 mg/kg and 0.1 mg/kg respectively.
Institute of Hygiene and Epidemiology, Food Division, Brussels, Belgium.
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W
Van Rillaer
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H
Beernaert
D002728:Chlorohydrins / Q000032:analysis*; D002849:Chromatography, Gas; D005506:Food Contamination / Q000032:analysis*; D011492:Protein Hydrolysates / Q000032:analysis*; D000517:alpha-Chlorohydrin / Q000031:analogs & derivatives / Q000032:analysis*
D002728:Chlorohydrins; D011492:Protein Hydrolysates; C033489:1,3-dichloro-2-propanol; D000517:alpha-Chlorohydrin