Determination of 1,3-dichloropropanol in soy sauces by automated headspace gas chromatography-mass spectrometry

C. Crews*, G. LeBrun, P. A. Brereton

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

31 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)343-349
Number of pages7
JournalFood Additives and Contaminants
Volume19
Issue number4
DOIs
Publication statusPublished - 25 Apr 2002
Externally publishedYes

Keywords

  • Chloropropanols
  • Dichloropropanol
  • Headspace
  • Soy sauce

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)
  • Toxicology
  • Health, Toxicology and Mutagenesis

Fingerprint

Dive into the research topics of 'Determination of 1,3-dichloropropanol in soy sauces by automated headspace gas chromatography-mass spectrometry'. Together they form a unique fingerprint.

Cite this