PubMed · 11234813
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M W Trucksess, AOAC International. Committee on Natural Toxins and Food Allergens. Mycotoxins.. https://pubmed.ncbi.nlm.nih.gov/11234813/
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This paper reports the development of a highly selective and sensitive method for the determination of parts-per-billion level of 1,3-dichloropropan-2-ol (1,3-DCP) and 3-chloropropane-1,2-diol (3-MCPD) in soy sauce using capillary gas chromatography with mass spectrometric detection. Samples were homogenised, mixed with sodium chloride solution and then adsorbed on silica gel. The loaded silica gel was packed into a chromatographic column, from which chloropropanols were extracted by elution with ethyl acetate. Heptafluorobutyric acid anhydride was added to the concentrated eluant to derivatise the chloropropanols and the derivatised analytes were separated by gas chromatography, identified and quantified by mass spectrometry. A linear relationship between the concentration of the two chloropropanols and the detector response was obtained over the concentration range of 10-1000 microg/kg. Precision of the method was satisfactory at about 5%, and recoveries of 1,3-DCP and 3-MCPD from soy sauce samples spiked at 25 microg/kg were 77 and 98%, respectively. The limit of quantitation of the method was found to be about 5 microg/kg for 1,3-DCP and 3-MCPD, respectively meeting the requirements of tolerance limits adopted by different international institutions and governments around the world. This paper is the first of its kind in reporting an analytical procedure for the simultaneous separation and determination of 3-MCPD and 1,3-DCP, a more potent contaminant, at low microg/kg level.
The kinetic of acid hydrolysis of five commercially available oligofructose samples used as food ingredients has been investigated as a function of the dry matter concentration, reaction pH, and temperature. The initial fructose release rate is found to be roughly proportional to the inverse of the average polymerization degree in number. A pseudo first order kinetic is found with respect to the fructosyl chain end concentration and to the proton concentration. Arrhenius plot is found to reasonably fit the data in a relatively wide temperature range (7-130 degrees C). The results allow the estimation of the fructose release rate in many foodstuff processing conditions.
The isoflavone aglycon and glucoconjugate content of commercially prepared and "home-prepared" high- and low-soy foods selected for use in an on-going nutritional study were measured by LC-MS. The daidzin, daidzein, 6"-O-malonyldaidzin, 6"-O-acetyldaidzin, genistein, genistin, 6"-O-malonylgenistin, 6"-O-acetylgenistin, glycitin, glycitein, 6"-O-malonylglycitin, and 6"-O-acetylglycitin content are expressed in terms of individual isoflavones, total isoflavone equivalents, and milligrams of isoflavones per portion served. Soybeans (774 mg x kg(-1) total isoflavones) and soybean-containing foods had the highest isoflavone content of the foods examined. The low-soy foods all contained very low concentrations (<8 mg x kg(-1) total isoflavones) of the isoflavone aglycons and glucoconjugates. High- and low-soy 11 day rotating menus were constructed from the analyzed foods to deliver 100.0 and 0.5 mg of isoflavones per day, respectively.