3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market.
The 3-monochloro-1,2-propandiol (3-MCPD) levels in soy sauces which contained hydrolysed vegetable protein were evaluated for the Bulgarian market. For analysis of 3-MCPD, a gas chromatography-mass spectrometry (GC-MS) method was applied with a linear range of 0.03-2.00 μg mL⁻¹ and a limit of detection (LOD) of 2.3 μg kg⁻¹ and a limit of quantification (LOQ) of 3.4 μg kg⁻¹. At these levels, the standard deviation was 5.1%, with recoveries between 81% and 102%. The method was applied to the analysis of 21 samples of soy sauce from the Bulgarian market. Results ranged from 3.7 to 185.6 μg kg⁻¹. Soy sauces produced from hydrolysed soy protein contained higher levels of 3-MCPD than naturally fermented sauces. In 38.4% of samples of Bulgarian origin, the 3-MCPD content was above the EU limit of 20 μg kg⁻¹. In all analysed samples, 33.3% had a 3-MCPD content above the EU limit.
a Food Contact Materials Department , National Centre of Public Health and Analysis , Sofia , Bulgaria.
Valentina
V
Christova-Bagdassarian
Julieta A
JA
Tishkova
Terry M
TM
Vrabcheva
D053000:Analytic Sample Preparation Methods; D002031:Bulgaria; D003212:Condiments / Q000032:analysis* / Q000191:economics / Q000382:microbiology / Q000592:standards; D004032:Diet / Q000208:ethnology; D005062:European Union; D005285:Fermentation; D005506:Food Contamination; D005513:Food Inspection / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D019983:Guideline Adherence; D006291:Health Policy; D006293:Health Promotion; D006801:Humans; D057230:Limit of Detection; D011492:Protein Hydrolysates / Q000737:chemistry / Q000378:metabolism / Q000592:standards; D015203:Reproducibility of Results; D052616:Solid Phase Extraction; D045730:Soy Foods / Q000032:analysis* / Q000191:economics / Q000382:microbiology / Q000592:standards; D030262:Soybean Proteins / Q000737:chemistry / Q000378:metabolism / Q000592:standards; D021241:Spectrometry, Mass, Electrospray Ionization; D000517:alpha-Chlorohydrin / Q000032:analysis*
D011492:Protein Hydrolysates; D030262:Soybean Proteins; D000517:alpha-Chlorohydrin
3-MCPD; hydrolysed; naturally fermented; soy sauce