title: Determination of 1,3-dichloropropanol in soy sauces by automated headspace gas chromatography-mass spectrometry.
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.
authors.affiliation: Central Science Laboratory, Sand Hutton, York, UK. c.crews@csl.gov.uk
authors.forename: C
authors.initials: C
authors.lastname: Crews
authors.forename: G
authors.initials: G
authors.lastname: LeBrun
authors.forename: P A
authors.initials: PA
authors.lastname: Brereton
mesh_terms: 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*
chemical_list: C033489:1,3-dichloro-2-propanol; D000517:alpha-Chlorohydrin