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

Abstract

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.

Keywords

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

References

  1. Brereton P, Kelly J, Crews C, Honour S, Wood R, Davies A. Determination of 3-chloro-1,2-propanediol in foods and food ingredient by gas chromatography with mass spectrometric detection: collaborative Study. J. AOAC Int. 84: 455-465 (2001)
  2. Rodman LE, Ross RD. Gas-liquid chromatography of 3-chloropropanediol. J. Chromatogr. 369: 97-103 (1986) https://doi.org/10.1016/S0021-9673(00)90101-8
  3. Plantinga WJ, Van Toorn WG, Van der S. Determination of 3- chloropropane-1,2-diol in liquid hydrolysed vegetable proteins by capillary gas chromatography with flame ionization detection. J. Chromatogr. 555: 311-314 (1991) https://doi.org/10.1016/S0021-9673(01)87196-X
  4. Erik K. Determination of 3-chloropropanediol and related dioxolanes by gas chromatography. J. Chromatogr. 605: 134-138 (1992) https://doi.org/10.1016/0021-9673(92)85038-U
  5. Boden L, Lundgren M, Stensio KE, Gorzynski M. Determination of 1,3-dichloro-2-propanol and 3-chloro-1,2-propanediol papers treated with polyamidoamine-epichlorohydrin wet-strength resins by gas chromatography-mass spectrometry using selective ion monitering. J. Chromatogr. A. 788: 195-203 (1997) https://doi.org/10.1016/S0021-9673(97)00711-5
  6. Kim JH, Park JM, Kim SH, Hwang MS, Song CW, Kim JG, Yang KH, Kim OH, Yum YN. Study on general toxicity of 3- monochloropropane-1,2-diol (III). The Annual Report of KFDA 8: 1250-1255 Korea (2004)
  7. Spyres G. Determination of 3-chloropropane-1,2-diol in hydrolyzed vegetable proteins by capillary gas chromatography with electrolytic conductivity detection. J. Chromatogr. 638: 71-74 (1993) https://doi.org/10.1016/0021-9673(93)85009-V
  8. Velissek J, Davidek J. Food Standard Agency. The origin and formation of 3-MCPD in foods and food ingredients (C03017, C03018, and C03019). Available from: http://www.food.gov.uk/ science/research/researchinfo/contaminantsresearch/mycotoxins/ c03bprogramme/processacrylamideres/c03017/c03017r. Accessed May 5, 2007
  9. Pesselman RL, Feit MJ. Determination of residual epichlorohydrin and 3-chloropropanediol in water by gas chromatography with electron-capture detection. J. Chromatogr. 439: 448-452 (1988) https://doi.org/10.1016/S0021-9673(01)83859-0
  10. Macarthur R, Crews C, Davies A, Brereton P, Hough P, Harvey D. 3-Monochloropropane-1,2-diol in soy sauces and similar products available from retail outlets in the UK. Food Addit. Contam. 17: 903-906 (2000) https://doi.org/10.1080/026520300750038072
  11. Hamlet CG. Analytical methods for the determination of 3-chloro-1,2-propanediol and 2-chloro-1,3-propanediol in hydrolised vegetable protein, seasonings and food products using gas chromatography/ion trap randem mass spectrometry. Food Addit. Contam. 15: 451-465 (1998) https://doi.org/10.1080/02652039809374666
  12. Institute of Food Science and Technology Trust Fund. Information Statement. 3-MCPD in Foods. Available from: http://www.ifst.org/uploadedfiles/cms/store/ATTACHMENTS/3mcpd.pdf. Accessed May 5, 2007
  13. Crews C, Brereton P, Davies A. The effects of domestic cooking on the levels of 3-monochloropropanediol in foods. Food Addit. Contam. 18: 271-280 (2001) https://doi.org/10.1080/02652030120064
  14. Van Bergen CA, Collier PD, Cromie DDA, Lucas RA, Preston HD, Sissons DJ. Determination of chloropropanols in protein hydrolysates. J. Chromatogr. 589: 109-119 (1992) https://doi.org/10.1016/0021-9673(92)80011-I
  15. Colin G, Hamlet A. Analytical methods for the determiantion of 3-chloro-1,2-propanediol and 2-chloro-1,3-propanediol in hydrolysed vegetable protein, seasonings and food products using gas chromatography/ion trap tandem mass spectrometry. Food Addit. Contam. 15: 451-465 (1998) https://doi.org/10.1080/02652039809374666
  16. Li DH, Park JM, Oh JR. Silyl derivatization of alkylphenols, chlorophenols, and bisphenol a for simultaneous GC/MS determination. Anal. Chem. 73: 3089-3095 (2001) https://doi.org/10.1021/ac001494l
  17. Lee BM. Safety and risk assessment of 3-monochloro-1,2-propanediol (3-MCPD). J. Toxicol. Pub. Health 18: 1-11 (2002)
  18. Jin Q, Zhang Z, Luo R, Li J. Survey of 3-monochloropropane- 1,2-diol in soysauce and similar products. J. Hyg. Res. 30: 60-61 (2001)
  19. Chae HJ, In MJ, Kim MH, Han KS. Analysis of 1,3-propanol and 3-chloro-1,2-propanediol by solid phase extraction. Korean J. Food Sci. Technol. 29: 183-187 (1997)