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  • Title: Determination of 1,3-dichloropropanol in soy sauces by automated headspace gas chromatography-mass spectrometry.
    Author: Crews C, LeBrun G, Brereton PA.
    Journal: Food Addit Contam; 2002 Apr; 19(4):343-9. PubMed ID: 11962691.
    Abstract:
    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.
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