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http://dx.doi.org/10.5806/AST.2008.21.6.543

A sensitive analytical method for determination of 3-monochloropropane-1,2-diol and 1,3-dichloropropan-2-ol in various foods by gas chromatography with mass spectrometer  

Kim, Eunju (New Hazard Chemicals Division, Department of Food Safety Evaluation, Korea Food & Drug Administration)
Park, Sungkug (New Hazard Chemicals Division, Department of Food Safety Evaluation, Korea Food & Drug Administration)
Choi, Dongmi (New Hazard Chemicals Division, Department of Food Safety Evaluation, Korea Food & Drug Administration)
Publication Information
Analytical Science and Technology / v.21, no.6, 2008 , pp. 543-552 More about this Journal
Abstract
This paper described the relatively sensitive and simultaneous analytical method for 3-monochloropropane-1,2-diol (3-MCDP, $C_3H_7ClO_2$, MW. 110) as well as 1,3-dichloropropan-2-ol (1,3-DCP, $C_3H_6Cl_2O$, MW. 128) in various foods. Food samples were homogenized in 5M NaCl solution, mixed with aluminum oxide and eluted with dichloromethane. The extracted chloropropanols were concentrated by rotary evaporator and $N_2$ blow serially were derivatized with HFBA (Heptafluorobutyric anhydride, $C_8F_{14}O_3$, MW. 410) and were determined by GC/MS using isotope dilution method. The characteristic molecular ions at m/z 253, 275, 289, 291, and 453 for HFBA derivatives of 3-MCPD (MW. 502) and 110, 275, and 277 for HFBA derivatives of 1,3-DCP (MW. 325) were chosen in selected ion mode. The method validation data showed sufficiently good properties of LOD (0.003 mg/kg), LOQ (0.010 mg/kg), linearity ($R^2{\geq}0.999$ at 0.010~1.000 mg/kg), and recovery rate (${\approx}97%$). The levels of chloropropanols in soy sauce, sauces, processed meat products, fishery products, and seasonings (n=56/157) determined by the presented method were 0.0~0.3 mg/kg.
Keywords
3-monochloropropane-1,2-diol; 1,3-dichloropropan-2-ol; Analytical method; Survey;
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