Sensitive method for the determination of 1,3-dichloropropan-2-ol and 3-chloropropane-1,2-diol in soy sauce by capillary gas chromatography with mass spectrometric detection.

This paper reports the development of a highly selective and sensitive method for the determination of parts-per-billion level of 1,3-dichloropropan-2-ol (1,3-DCP) and 3-chloropropane-1,2-diol (3-MCPD) in soy sauce using capillary gas chromatography with mass spectrometric detection. Samples were homogenised, mixed with sodium chloride solution and then adsorbed on silica gel. The loaded silica gel was packed into a chromatographic column, from which chloropropanols were extracted by elution with ethyl acetate. Heptafluorobutyric acid anhydride was added to the concentrated eluant to derivatise the chloropropanols and the derivatised analytes were separated by gas chromatography, identified and quantified by mass spectrometry. A linear relationship between the concentration of the two chloropropanols and the detector response was obtained over the concentration range of 10-1000 microg/kg. Precision of the method was satisfactory at about 5%, and recoveries of 1,3-DCP and 3-MCPD from soy sauce samples spiked at 25 microg/kg were 77 and 98%, respectively. The limit of quantitation of the method was found to be about 5 microg/kg for 1,3-DCP and 3-MCPD, respectively meeting the requirements of tolerance limits adopted by different international institutions and governments around the world. This paper is the first of its kind in reporting an analytical procedure for the simultaneous separation and determination of 3-MCPD and 1,3-DCP, a more potent contaminant, at low microg/kg level.