Determination of 1,3-dichloropropanol in soy and related sauces by using gas chromatography/mass spectrometry.
A gas chromatography/mass spectrometry method for 3-MCPD in foods and food ingredients was modified for the determination of 1,3-DCP in soy and related sauces. The method was validated by using a blank soy sauce. The detection limit, quantitation limit and recoveries were determined, and identities were confirmed by mass spectrometry on the basis of analyses of test portions spiked with 1,3-DCP at 10, 25, 50 and 100 ng g(-1). The spiked test portions were quantitated by using an internal standard calibration curve. For the spiked test portions, the mean internal standard-corrected recovery for 1,3-DCP was 100% with a relative standard deviation of 1.32%. The limits of detection and quantitation were determined as 0.055 and 0.185 ng g(-1), respectively. The method also was compared with a headspace GC/MS method recently developed by the UK's Central Science Laboratory. Results from the method comparison showed that the recoveries for the spiked test portions, as well as the amounts of 1,3-DCP found in the retail products, were comparable.
Nyman
P J
PJ
US Food and Drug Administration, College Park, MD 20740, USA. pnyman@cfsan.fda.gov
Diachenko
G W
GW
Perfetti
G A
GA
D003212:Condiments / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D015203:Reproducibility of Results; D013025:Glycine max / Q000737:chemistry*; D000517:alpha-Chlorohydrin / Q000031:analogs & derivatives* / Q000032:analysis*
C033489:1,3-dichloro-2-propanol; D000517:alpha-Chlorohydrin