Determination of 1,3-dichloropropanol in soy sauces by automated headspace gas chromatography-mass spectrometry.
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.
Crews
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C
Central Science Laboratory, Sand Hutton, York, UK. c.crews@csl.gov.uk
LeBrun
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G
Brereton
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PA
D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013025:Glycine max / Q000737:chemistry*; D000517:alpha-Chlorohydrin / Q000031:analogs & derivatives* / Q000032:analysis*
C033489:1,3-dichloro-2-propanol; D000517:alpha-Chlorohydrin