Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS

Title
Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS
Authors
김우석정윤아온지원최아리이지연이준구이광근표희수
Keywords
3-Monochloro-1,2-propanediol; 1,3-Dichloro-2-propanol; Gas chromatography-mass spectrometry; Total diet study; Phenyl boronic acid; Derivatization; Liquid-liquid extraction
Issue Date
2015-11
Publisher
Toxicological Research
Citation
VOL 31, NO 3, 313-319
Abstract
3-Monochloro-1,2-propanediol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) are not only produced in the manufacturing process of foodstuffs such as hydrolyzed vegetable proteins and soy sauce but are also formed by heat processing in the presence of fat and low water activity. 3-MCPD exists both in free and ester forms, and the ester form has been also detected in various foods. Free 3-MCPD and 1,3-DCP are classified as Group 2B by the International Agency for Research on Cancer. Although there is no data confirming the toxicity of either compound in humans, their toxicity was evidenced in animal experimentation or in vitro. Although few studies have been conducted, free 3-MCPD has been shown to have neurotoxicity, reproductive toxicity, and carcinogenicity. In contrast, 1,3-DCP only has mutagenic activity. The purpose of this study was to analyze 3-MCPD and 1,3-DCP in various foods using gas chromatography - mass spectrometry. 3-MCPD and 1,3-DCP were analyzed using phenyl boronic acid derivatization and the liquid–liquid extraction method, respectively. The analytical method for 3-MCPD and 1,3-DCP was validated in terms of linearity, limit of detection (LOD), limit of quantitation, accuracy and precision. Consequently, the LODs of 3-MCPD and 1,3-DCP in various matrices were identified to be in the ranges of 4.18~10.56 ng/g and 1.06~3.15 ng/g, respectively.
URI
http://pubs.kist.re.kr/handle/201004/50701
ISSN
19768257
Appears in Collections:
KIST Publication > Article
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE