Development of an analytical method for 3-monochloropropane-1, 2-diol in soy sauce using 4-heptanone as derivatizing agent
Document Type
Article
Publication Date
2004
Abstract
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.
Recommended Citation
Fabian M. Dayrit & Milady R. Niñonuevo (2004) Development of an analytical method for 3-monochloropropane-1,2-diol in soy sauce using 4-heptanone as derivatizing agent, Food Additives & Contaminants, 21:3, 204-209, DOI: 10.1080/02652030310001656352
