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  • Title: Analytical methods for the determination of 3-chloro-1,2-propandiol and 2-chloro-1,3-propandiol in hydrolysed vegetable protein, seasonings and food products using gas chromatography/ion trap tandem mass spectrometry.
    Author: Hamlet CG.
    Journal: Food Addit Contam; 1998; 15(4):451-65. PubMed ID: 9764216.
    Abstract:
    The EC Scientific Committee for Foods and more recently the Food Advisory Committee in the UK have proposed that levels of 3-chloro-1,2-propanediol (3-MCPD) in foods and ingredients should be reduced to the lowest possible. This paper reports on the development of methods for the determination of parts-per-billion (microgram/kg) levels of 3-MCPD in hydrolysed vegetable protein (HVP), flour, bread, meat and starch products using gas chromatography/ion-trap tandem mass spectrometry (GC/ITMS/MS). Mass spectrometer conditions for detecting 3-MCPD and the stable isotope internal standard (3-chloro-1,2-propandiol-d7) were established. Candidate extraction methods were initially evaluated for recovery and repeatability by spiking selected commodities at a level of 100 micrograms/kg. Extracts of ingredients and foods prepared by the candidate extraction methods were examined by GC/ITMS/MS using samples spiked at a level of 25 micrograms/kg. The results showed that detection limits of between 3 and 5 micrograms/kg could be achieved for all commodities.
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