Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS.
3-Monochloro-1,2-propanediol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) are not only produced in the manufacturing process of foodstuffs such as hydrolyzed vegetable proteins and soy sauce but are also formed by heat processing in the presence of fat and low water activity. 3-MCPD exists both in free and ester forms, and the ester form has been also detected in various foods. Free 3-MCPD and 1,3-DCP are classified as Group 2B by the International Agency for Research on Cancer. Although there is no data confirming the toxicity of either compound in humans, their toxicity was evidenced in animal experimentation or in vitro. Although few studies have been conducted, free 3-MCPD has been shown to have neurotoxicity, reproductive toxicity, and carcinogenicity. In contrast, 1,3-DCP only has mutagenic activity. The purpose of this study was to analyze 3-MCPD and 1,3-DCP in various foods using gas chromatography -mass spectrometry. 3-MCPD and 1,3-DCP were analyzed using phenyl boronic acid derivatization and the liquid-liquid extraction method, respectively. The analytical method for 3-MCPD and 1,3-DCP was validated in terms of linearity, limit of detection (LOD), limit of quantitation, accuracy and precision. Consequently, the LODs of 3-MCPD and 1,3-DCP in various matrices were identified to be in the ranges of 4.18~10.56 ng/g and 1.06~3.15 ng/g, respectively.
Molecular Recognition Research Center, Korea Institute of Science and Technology, Seoul, Korea ; Department of Food Science and Biotechnology, Dongguk University, Gyeonggi-do, Korea.
Wooseok
W
Kim
Molecular Recognition Research Center, Korea Institute of Science and Technology, Seoul, Korea ; Department of Chemistry, Korea University, Seoul, Korea.
Yun A
YA
Jeong
Molecular Recognition Research Center, Korea Institute of Science and Technology, Seoul, Korea ; Department of Chemistry, Korea University, Seoul, Korea.
Jiwon
J
On
Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea.
Ari
A
Choi
Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea.
Jee-Yeon
JY
Lee
Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Chungcheongbuk-do, Korea.
Joon Goo
JG
Lee
Department of Food Science and Biotechnology, Dongguk University, Gyeonggi-do, Korea.
Kwang-Geun
KG
Lee
Molecular Recognition Research Center, Korea Institute of Science and Technology, Seoul, Korea.
Heesoo
H
Pyo
1,3-Dichloro-2-propanol; 3-Monochloro-1,2-propanediol; Derivatization; Gas chromatography-mass spectrometry; Liquid-liquid extraction; Phenyl boronic acid; Total diet study