Development of an analytical method for 3-monochloropropane-1,2-diol in soy sauce using 4-heptanone as derivatizing agent
Titel:
Development of an analytical method for 3-monochloropropane-1,2-diol in soy sauce using 4-heptanone as derivatizing agent
Auteur:
Dayrit, Fabian M. Ninonuevo, Milady R.
Verschenen in:
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment
Paginering:
Jaargang 21 (2004) nr. 3 pagina's 204-209
Jaar:
2004-01
Inhoud:
3-Monochloro-1,2-propane diol is a suspected carcinogen found in hydrolysed vegetable protein products such as soy sauce. A method is described for the analysis of 3-monochloro-1,2-propane diol in soy sauce by gas chromatography-mass spectrometry at a concentration range of 1-5000 ng gm1 using 4-heptanone as the derivatizing ketone and 3-monochloro-1,2-propane diol-d5 as the internal standard. The limit of detection for the method in the soy sauce matrix was 0.48 ng gm1 and the limit of quantification was 1.2 ng gm1.
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