3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market |
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Abstract: | The 3-monochloro-1,2-propandiol (3-MCPD) levels in soy sauces which contained hydrolysed vegetable protein were evaluated for the Bulgarian market. For analysis of 3-MCPD, a gas chromatography–mass spectrometry (GC-MS) method was applied with a linear range of 0.03–2.00 μg mL?1 and a limit of detection (LOD) of 2.3 μg kg?1 and a limit of quantification (LOQ) of 3.4 μg kg?1. At these levels, the standard deviation was 5.1%, with recoveries between 81% and 102%. The method was applied to the analysis of 21 samples of soy sauce from the Bulgarian market. Results ranged from 3.7 to 185.6 μg kg?1. Soy sauces produced from hydrolysed soy protein contained higher levels of 3-MCPD than naturally fermented sauces. In 38.4% of samples of Bulgarian origin, the 3-MCPD content was above the EU limit of 20 μg kg?1. In all analysed samples, 33.3% had a 3-MCPD content above the EU limit. |
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Keywords: | 3-MCPD soy sauce hydrolysed naturally fermented |
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