Comparison of the Analytical Method for 3-Monochloropropane-l,2-diol in Food

식품 중 3-monochloropropane-1,2-diol의 분석법 비교 연구

  • Yoo, Seung-Seok (Department of Culinary and Foodservice Management, Sejong University) ;
  • Oh, Chang-Hwan (Department of Oriental Medical Food and Nutrition, Semyung University)
  • 유승석 (세종대학교 조리외식경영학과) ;
  • 오창환 (세명대학교 한방식품영양학부)
  • Published : 2007.08.31


The studies for the derivatization of 3-monochloropropane-1,2-diol (3-MCPD) were performed mainly as acylation with HFBI (heptafluorobutyrylimidazole), alkylation with PBA (phenylboric acid) and silylation with BSTFA (N,O-bis[trimethylsilyl]trifluoroacetamide). Also silylation with MTBSTFA(N-methyl-N-[tert.-butyldimethylsilyl] trifluoroacetamide) and acylation with MBTFA (N-Methyl-bis[trifluoro-acetamide]) were also considered. Except the TBDMS derivative of 3-MCPD, all the derivatives were detected well. The derivatives of 3-MCPD with HFBI, PBA and BSTFA showed below 10 ${\mu}g/kg$ which was sensitive enough to satisfy Korea maximum residue limit 0.3 mg/kg. Among the tested adsorbents, Extrelut20 and Florisil were evaluated as the proper adsorbents to eliminate the soy sauce matrix for 3-MCPD. Ethyl acetate was the most efficient eluent with good recovery rate. The desired surrogate compound and internal standard were 1,2-butanediol and 1,2-dibromo-3-chloropropane, respectively. The limit of detection for PB-MCPD and TMS-MCPD were 10.16 and 7.06 ${\mu}g/kg$ on GC/MSD, respectively. HFB-MCPD derivative showed the lowest detection limits 2.98 and 5.32 ${\mu}g/kg$ by GC/ECD and GC/MSD, respectively.


3-monochloropropane-1,2-diol;derivatization;adsorbents;eluent;soy sauce;detection limit


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