title: Development of an analytical method for 3-monochloropropane-1,2-diol in soy sauce using 4-heptanone as derivatizing agent.
abstract: 3-Monochloro-1,2-propane diol is a suspected carcinogen found in hydrolysed vegetable protein products such as soy sauce. A method is described for the analysis of 3-monochloro-1,2-propane diol in soy sauce by gas chromatography-mass spectrometry at a concentration range of 1-5000 ng g-1 using 4-heptanone as the derivatizing ketone and 3-monochloro-1,2-propane diol-d5 as the internal standard. The limit of detection for the method in the soy sauce matrix was 0.48 ng g-1 and the limit of quantification was 1.2 ng g-1.
authors.affiliation: Department of Chemistry, Ateneo de Manila University, Loyola Heights, Quezon City, 1108 Philippines. fdayrit@ateneo.edu
authors.forename: Fabian M
authors.initials: FM
authors.lastname: Dayrit
authors.forename: Milady R
authors.initials: MR
authors.lastname: Niñonuevo
mesh_terms: D002274:Carcinogens, Environmental / Q000032:analysis* / Q000737:chemistry; D004148:Dioxolanes / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D005990:Glycerol / Q000031:analogs & derivatives / Q000032:analysis* / Q000737:chemistry; D007659:Ketones / Q000737:chemistry; D045730:Soy Foods / Q000032:analysis*; D000517:alpha-Chlorohydrin
chemical_list: D002274:Carcinogens, Environmental; D004148:Dioxolanes; D007659:Ketones; D000517:alpha-Chlorohydrin; C038029:4-heptanone; D005990:Glycerol