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KMID : 1007520180270030859
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Food Science and Biotechnology
2018 Volume.27 No. 3 p.859 ~ p.866
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Improvement of a GC?MS analytical method for the simultaneous detection of 3-MCPD and 1,3-DCP in food
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Yang Se-Hee
Kwon Ki-Sung
Choi Jang-Duck
Jo Cheon-Ho
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Abstract
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Chloropropanols such as 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloropropan-2-ol (1,3-DCP) are produced by heat treatment in the presence of fat and hydrochloric acid during the manufacture of food stuffs such as hydrolyzed vegetable protein and soy sauce. 3-MCPD and 1,3-DCP have been detected in several foods. An efficient, highly selective GC?MS method was developed to determine the concentration of 3-MCPD and 1,3-DCP in food. Calibration curves for 3-MCPD and 1,3-DCP were constructed, and a correlation of determination (r2) ≥ 0.9990 was obtained. The limits of detection and quantitation for 3-MCPD in food were 0.6 and 2.0 μg/kg, respectively, and those for 1,3-DCP were 0.2 and 0.6 μg/kg, respectively. To the best of our knowledge, this GC?MS-based method is a newly improved analytical procedure for the simultaneous separation and determination of 3-MCPD and 1,3-DCP, at once and at low levels (μg/kg).
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KEYWORD
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Chloropropanol, 1,3-Dichloropropan-2-ol, 3-Monochloropropane-1,2-diol, Gas chromatography?mass spectrometry, Hydrolyzed vegetable protein (HVP)
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