Determination of chloropropanols in protein hydrolysates

Bergen, C.A. van; Collier, P.D.; Cromie, D.D.O.; Lucas, Robert A.; Preston, H.D.; Sissons, D.J.

doi:10.1016/0021-9673(92)80011-i

Cited by 46 publications

(18 citation statements)

References 5 publications

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“…In some food groups, 3-MCPD levels were far higher than the European limit for soy sauces, especially in cereal products, and Hamlet et al (2004) studied the mechanism of 3-MCPD generation in these products that have a large food consumption. Many methods have been reported for the determination of 3-MCPD (Rodman and Ross 1986;Pesselman and Feit 1988;Plantinga et al 1991;Wittmann 1991;Kissa 1992;Van Bergen and Sissons 1992;Spyres 1993;Ushijima et al 1995;Boden et al 1997;Brendan and Cort 2000). Only those methods based on a solid-phase extraction, derivatization and GC/MS analysis of the derivative enable the quantification of 3-MCPD in foods at the mg kg À1 level.…”

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confidence: 97%

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods

Retho

Blanchard

2005

Food Additives and Contaminants

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This paper reports the application of a GC/MS method for the quantification of 3-chloropropane-1,2-diol (3-MCPD) at low microg kg-1 levels through the determination of its 1,3-dioxolane derivative to a wide range of foodstuffs. The proposed protocol is based on the methods generally performed in control laboratories. The two main stages of the method - the solid-phase extraction and the purification of the derivatives - have been optimized. The within-laboratory reproducibility meets the official performance criteria for verifying 3-MCPD at the 20 microg kg(-1) limit stipulated by the European Community for soy sauce. The limit of quantification was below 5 microg kg(-1) for all the foodstuffs analysed. This method offers a valuable alternative to the draft CEN European Standard: instead of diethyl ether, much safer ethyl acetate is used; derivatization is more selective; and reagents are common stable chemicals. This method was successfully applied to toasted bread, savoury crackers, cheese, soups, including vegetable-based soups, meat products such as salami, vegetable oils, sauces, soy sauce and related products. Upon checking the method performance in the case of vegetable oils, the unexpected presence of monobromopropanediols was detected.

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confidence: 97%

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods

Retho

Blanchard

2005

Food Additives and Contaminants

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“…The occurrence of chloropropanols in food ingredients was first described by Velisek et al (1978) and Van Bergen et al (1992) in protein hydrolysates. In the following years, 3-MCPD was found to occur in high amounts in soy sauces and seasonings made by acid hydrolysis.…”

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confidence: 99%

Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast

Breitling‐Utzmann

Hrenn

Haase³

et al. 2005

Food Additives & Contaminants

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The influence of different dough ingredients such as fat, salt, sourdough, emulsifiers, and sugar on the formation of 3-chloropropane-1,2-diol (3-MCPD) during toast preparation under domestic conditions was investigated. In comparison with a fat-free recipe, addition of 1% peanut fat considerably increased 3-MCPD formation, but varying the fat (2-5%) or salt (1.6-2.4%) contents within technological acceptable limits did not show any significant differences. A baking agent, which is usually commercially applied by many toast bakers or industrial toast manufacturers, increased 3-MCPD formation in toasted bread slices. Considerable evidence was found that the baking agent's main component sucrose had the major part in increasing 3-MCPD levels. Emulsifiers containing monoacylglycerols moderately increased 3-MCPD levels, but the addition of lecithin did not have any significant influence. 3-MCPD levels showed a good correlation with the lightness (L* value) of the bread slices; their 3-MCPD content increased exponentially towards dark coloured toasts. The relation between 3-MCPD and 2-MCPD was an average of 3:1 in all samples. Dichloropropanols such as, for example, 1,3-dichloropropanol could not be detected.

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“…It leads to a complete reaction of the hydroxyl groups under relatively mild conditions, and thus low limits for detection of 50 -100 µg kg -1 . 8 Recently the detection limit for the established GC/MS procedure has been reported as 10 µg kg -1 . 9,10 Using heptafluorobutyric acid anhydride as a derivating reagent, coupled with GC-MS detection, a highly selective and sensitive method for the determination of a parts-per-billion level of 3-MCPD in soy sauce has been available.…”

Section: Resultsmentioning

confidence: 99%

Determination of 3-Chloropropane-1,2-diol in Liquid Hydrolyzed Vegetable Proteins and Soy Sauce by Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry

Huang

Jiang

et al. 2005

ANAL. SCI.

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Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography/mass spectrometry (GC/MS) method was developed to determine 3-chloropropane-1,2-diol (3-MCPD) in hydrolyzed vegetable protein and Chinese soy sauce. The 3-MCPD was firstly derivativized with phenylboronic acid in aqueous solution at 90˚C for 10 min, then extracted by HS-SPME and finally detected with GC/MS, parameters related to both the derivative reaction and the HS-SPME process were optimized. The proposed method has a linear range of 0.0194 -394 µg g -1 , a detection limit of 3.87 ng g -1 (S/N = 3), and a precision of RSD = 7.5% (n = 5). Seventeen real samples, including four HVPs and thirteen soy sauce samples, were analyzed to examine the feasibility of the proposed procedure; with a concentration of 3-MCPD and acceptable recoveries at 0.71 µg g -1 spiked levels were obtained. Being simpler, faster and more environmentally benign than the existing methods, this method is accurate and suitable for routine analysis.

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Determination of chloropropanols in protein hydrolysates

Cited by 46 publications

References 5 publications

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods

Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast

Determination of 3-Chloropropane-1,2-diol in Liquid Hydrolyzed Vegetable Proteins and Soy Sauce by Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry

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Determination of chloropropanols in protein hydrolysates

Cited by 46 publications

References 5 publications

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg−1level: Application to a wide range of foods

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg−1level: Application to a wide range of foods

Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast

Determination of 3-Chloropropane-1,2-diol in Liquid Hydrolyzed Vegetable Proteins and Soy Sauce by Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry

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Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods