The results of surveys to investigate the levels of 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloropropanol (1,3-DCP) in UK retail samples of soy sauces and similar products are reported. The products, sampled in 2000 and 2002, were analysed for 3-MCPD using an established solvent extraction technique with a reporting limit of 0.01 mg kg-1, which also detected 2-monochloropropane-1,2-diol (2-MCPD), and for 1,3-DCP by an automated headspace method with a reporting limit of 0.005 mg kg-1, which also detected 2,3-dichloropropanol (2,3-DCP). In the 2000 survey, 3-MCPD was quantified in 32 of 100 samples. After normalization to 40% dry matter, it was quantified at or above 0.02 mg kg-1 in 25 of the samples and in excess of 1 mg kg-1 in 16 samples, the highest containing 82.8 mg kg-1. 2-MCPD was found in 26 samples, at up to 17.6 mg kg-1 after normalization to 40% dry, matter. The presence of 1,3-DCP was detected in 17 of the samples, at levels between 0.006 and 0.345 mg kg-1. 1,3-DCP was only detected where 3-MCPD was present, but the levels of 1,3-DCP and 3-MCPD were not correlated. 2,3-DCP was detected in 11 samples at levels ranging from 0.006 to 0.043 mg kg-1. In the 2002 survey, 3-MCPD was quantified (> 0.01 mg kg-1) in only eight of 99 samples and 2-MCPD in three samples. After normalization to 40% dry matter, 3-MCPD was present at or above 0.02 mg kg-1 in seven of these, the maximum level being 35.9 mg kg-1. 1,3-DCP was detected in this sample alone, at 0.017 mg kg-1.
- Soy sauce
ASJC Scopus subject areas
- Chemistry (miscellaneous)
- Food Science
- Health, Toxicology and Mutagenesis