Determination of 1,3-dichloropropanol in soy sauces by automated headspace gas chromatography-mass spectrometry.
Food Addit Contam
; 19(4): 343-9, 2002 Apr.
Article
en En
| MEDLINE
| ID: mdl-11962691
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.
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Banco de datos:
MEDLINE
Asunto principal:
Glycine max
/
Contaminación de Alimentos
/
Alfa-Clorhidrina
Tipo de estudio:
Diagnostic_studies
Límite:
Humans
Idioma:
En
Año:
2002
Tipo del documento:
Article