Determination of the Chloropropanols, 3-Chloro-1,2-propandiol and 2-Chloro-1,3-propandiol, in Hydrolysed Vegetable Proteins and Seasonings by Gas Chromatography/Ion Trap Tandem Mass Spectrometry

• Published in: Rapid communications in mass spectrometry Vol. 11; no. 13; pp. 1417 - 1424
• Main Authors: Hamlet, Colin G., Sutton, Peter G.
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 30.08.1997
• ISSN: 0951-4198; 1097-0231
• DOI: 10.1002/(SICI)1097-0231(19970830)11:13<1417::AID-RCM986>3.0.CO;2-S

This paper reports on the development of a highly selective method for the determination of parts‐per‐billion (μg/kg) levels of 3‐chloro‐1,2‐propandiol (3‐MCPD) in hydrolysed vegetable proteins (HVP) using gas chromatography/ion trap mass spectrometry operating in the tandem mass spectrometry (MS/MS) mode. Samples were extracted into 5M sodium chloride solution and partitioned into diethyl ether using Extrelut® 20 solid phase columns. Dried and concentrated extracts were derivatized with heptafluorobutyrylimidazole (HFBI) prior to determination by gas chromatography ion trap (GC/IT) MS/MS. Multiple reaction monitoring was used to monitor the parent/daughter ion transitions of the analytes and the stable isotope internal standard (3‐chloro‐1,2‐propandiol‐d7). Calibration was linear over the range 5.0–500 pg/μL with correlation coefficients of 0.999 routinely obtained. The results showed that the method was capable of detecting 3‐MCPD below 5 μg/kg in HVP when analysed by GC/ITMS/MS. © 1997 John Wiley & Sons, Ltd.