Crews C, LeBrun G, Brereton P A
Central Science Laboratory, Sand Hutton, York, UK.
Food Addit Contam. 2002 Apr;19(4):343-9. doi: 10.1080/02652030110098580.
There has been recent concern about the levels of carcinogenic chloropropanols in some soy sauces. We have devised and tested a new automated headspace GC-MS technique for the analysis of 1,3-dichloropropan-2-ol (1,3-DCP) in soy sauce and similar products. The method incorporates the use of cryogenic trapping and a deuterium-labelled internal standard. The limit of detection was 0.003 mg kg(-1). After in-house validation testing, the method was applied to soy sauce samples that had previously been analysed for the related contaminant 3-monochloropropanediol (3-MCPD). 1,3-DCP was detected in 10 of 40 sauces, all of which also contained 3-MCPD. The highest level was just >1 mg kg(-1). There was no correlation between the levels of 1,3-DCP and 3-MCPD.
最近，人们对某些酱油中致癌性氯丙醇的含量表示担忧。我们设计并测试了一种新的自动顶空气相色谱 - 质谱联用技术，用于分析酱油及类似产品中的1,3 - 二氯丙醇（1,3 - DCP）。该方法采用了低温捕集和氘标记内标。检测限为0.003 mg kg⁻¹。经过内部验证测试后，该方法应用于之前已分析过相关污染物3 - 一氯丙二醇（3 - MCPD）的酱油样品。在40种酱油中，有10种检测出了1,3 - DCP，所有这些酱油也都含有3 - MCPD。最高含量刚超过1 mg kg⁻¹。1,3 - DCP和3 - MCPD的含量之间没有相关性。
