Journal of Food and Nutrition Sciences - Vol.4, No.1, April, Year 2008
Author: Tran Cao Son
Summary:
This paper reports the development of a highly selective and sensitive method for the determination of parts-per-billion level of chloropropanols consisting of 1,3-dichloropropan-2-ol (1,3-DCP) and 3-chloropropane-1,2-diol (3-MCPD) in soy sauce and thick soy sauce. Samples were homogenised, being mixed with saturated sodium chloride solution and then being adsorbed on kielselgurh columns. The chloropropanols were extracted from columns with diethyl ether and derivatised with heptafluorobutyric acid anhydride. The derivatised analytes were separated by capillary gas chromatography, identified and quantified by mass spectrometry. Precision of the method was satisfactory at RSD% about 3-9%, and recoveries of 1,3-DCP and 3-MCPD from soy sauce samples spiked were over 90%. The limit of quantitation of the method was found to be about 10 mg/kg, meeting the requirements of tolerance limits adopted by different international institutions and governments around the world. This validated method was applied to determine the 3-MCPD and 1,3-DCP level in soy sauce collect from Hanoi, Vietnam traditional thick soy sauce sample was detected with 3-MCPD and 1,3-DCP contamination. market. The results confirm the presence of both 3-MCPD and 1,3-DCP in the home-made soy sauce. The highest levels of 3-MCPD in some individual soy sauce products is about 116 mg/kg. In contrast to soy sauces, none of .
Keyword: 3-MCPD; 1,3-DCP;chloropropanols;capillary gas chromatography;soya sauce product.
