- P-ISSN 1225-0163
- E-ISSN 2288-8985
- P-ISSN1225-0163
- E-ISSN2288-8985
- SCOPUS, ESCI, KCI
Article Detail
Home > Article Detail
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
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
2008, v.21 no.6, pp.543-552
&
(2008). 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. Analytical Science and Technology, 21(6), 543-552.
- Downloaded
- Viewed
Abstract
This paper described the relatively sensitive and simultaneous analytical method for 3-monochloropropane- 1,2-diol (3-MCDP, C3H7ClO2, MW. 110) as well as 1,3-dichloropropan-2-ol (1,3-DCP, C3H6Cl2O, 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 N2 blow serially were derivatized with HFBA (Heptafluorobutyric anhydride, C8F14O3, 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 (R2≥0.999 at 0.010~1.000 mg/kg), and recovery rate ( 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
Reference
1
1. J. Valisek, K. Davidek, V. Kubelka, Z. Janicek, Z.Svobodova and Z. J. Simikova, Agric. Food Chem. 28,1142-1144(1980).
2
2. P. Collier, D. Cromie and A. J. Davies, Am. Oil Chem.Soc. 68, 785-790(1991).
3
3. Food Standard Agency. Surveillance Information Sheet,No. 181 (1991).
4
4. Food Standard Agency. Surveillance Information Sheet,No. 187 (1991).
5
5. Food Standard Agency. Surveillance Information Sheet,No. 14/01 (2001).
6
6. Food Standard Agency. Surveillance Information Sheet,No. 15/01 (2001).
7
7. European Commision Directorate-General Health and Consumer Protection. http://europa.eu.int/comm/food/ food/chemicalsafety/contaminants/mcpd_en.htm
8
8. C. Crews, P. Hough, P. Brereton, D. Harvey, R. MacArthur and W. Matthews, Food Additi. Contamin.19, 22-27(2002).
9
9. JECFA (Joint FAO/WHO Expert Committee on Food Additives) Prepared by the 57th meeting of the JECFA. WHO Food additives series, No. 48. WHO, Geneva,401-432 (2002).
10
10. COC (Committee on Carcinogenicity of Chemicals in Food. Statement, COC/01/S1, January (2001).
11
11. B. Lynch, D. Bryant, G. Hook, E. Nestmann and I. Munro, International Journal of Toxicology, 17, 47-76 (1998).
12
12. S. Robjohns, R. Marshall, M. Fellows and G. Kowalczyk, Mutagenesis, 18, 401-404(2003).
13
13. G. J. Spyres, Chromatogr. A. 638, 71-74(1993).
14
14. W. J. Plantinga, W. G. Van Toorn and G. H. D. J. Stegen,Chromatogr. A. 555, 311-314(1991).
15
15. E. J. Kissa, Chromatogr. 605, 134-138(1992).
16
16. C. Hamlet, Food Addti. Contam. 15, 451-465(1998).
17
17. D. Meierhans, S. Bruehlmann, J. Meili and C. Taeschler, J. Chromatogr. A. 802, 325-333 1998).
18
18. W. Chung, K. Hui and S. Cheng, J. Chrom. A., 952,185-192(2002)
19
19. P. Brereton, J. Kelly, C. Crews, S. Honour and R. J.Wood, AOAC Intl., 84, 455-465(2001).
20
20. C. Crews, G. LeBrun and P. Brereton, Food Additives and Contaminants, 19, 343-349(2002).
21
21. S. Abu-El-Haj, M. Bogusz, Z. Ibrahim, H. Hassan and M. Tufail, Food control, 18, 81-90(2007).
22
22. K. Ushuima, Y. Deguchi, K. Kikukawa, T. Nomura and T. Adach, Shokushin Eiseigaku Zasshi, 36, 360-364(1995).
23
23. P. Nyman, G. Diachenko and G. Perfetti, Food Additiv., Contamin. 20, 903-905(2003).
24
24. C. Crew, P. Brereton and A. Davies, Food Additiv. Contamin. 18, 271-280(2001).
25
25. L. E. Rodman and R. D. Ross, J. Chromatogr. A. 69,97-103(1986).
26
26. P. Nyman, G. Diachenko and G. Perfetti, Food Additiv.Contamin. 10, 909-915(2003).
27
27. C. Crew, S. Hasnip, S. Chapman, P. Hough, N. Potter, J.Todd, P. Brereton and W. Matthews, Food Additv.Contamin. 20, 916-922(2003).
28
28. H Lee and C. Oh, The annual report of National Institute of Toxicological Research 1, 265-312(2002).
Other articles from this issue
- Current status of brominated flame retardants (BFR) and polybrominated dibenzo-p-dioxins and furans (PBDDs/PBDFs)
- Determination of new antifouling agents in seacoasts in Korea by gas chromatography-mass spectrometry
- Natural radioactivity of surface sediments by source regions of the asian dust
- The monitoring of some geavy metals in oriental mineral medicines
- Background effect on the measurement of trace amount of uranium by thermal ionization mass spectrometry
- Feasibility study of membrane interface for gas chromatograph-mass spectrometry
- Quantification of cholesterol in human serum by isotope dilution liquid chromatography/mass spectrometry
- Determination of diclofenac and its metabolites in human urine by GC-MS
- Determination of mandipropamid residues in agricultural commodities using high-performance liquid chromatography with mass spectrometry
- Determination of hormonal active compounds in meat
- Analysis of clenbuterol in bovine muscle and milk by LC-ESI/MS/MS
- 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
- Preparation and photocatalytic degradation of CNT/TiO2 composites using MWCNT and various titanium alkoxide precursors
- X-ray crystal structure of two-dimensional bimetallic host clathrate with 2-aminoethanol, [Cd{NH2CH2CH2OH}2Ni(CN)4].3C6H5NH2.H2O
- more
Recommanded Articles
This website recommended the use the Chrome browser for journal website.