Development of an analytical method for 3-monochloropropane-1, 2-diol in soy sauce using 4-heptanone as derivatizing agent

• Main Authors: Dayrit, Fabian M, Niñonuevo, Milady R
• Format: text
• Published: Archīum Ateneo 2004
• Subjects: 3-monochloro-1; 2-propane diol (3-MCPD); gas chromatography-mass spectrometry (GC-MS); Chemistry; Organic Chemistry
• Online Access: https://archium.ateneo.edu/chemistry-faculty-pubs/110; https://www.tandfonline.com/doi/abs/10.1080/02652030310001656352
• Institution: Ateneo De Manila University

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 g−1 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 g−1 and the limit of quantification was 1.2 ng g−1.