DETERMINATION OF CHLOROPROPANOLS IN PROTEIN HYDROLYSATES

Protein hydrolysates, widely used as seasonings and savoury flavours, have been reported to contain traces of chloropropanols. Methods of analysis have now been developed for identification and determination of a full range of chloropropanols in protein hydrolysates and composite savoury food products. Based on capillary gas chromatography of heptafluorobutyrate derivatives with electron-capture and mass spectrometric detection, the methods show that the main chloropropanols found in traditionally produced hydrolysates are (in order of abundance) 3-chloro-1,2-propanediol. 2-chloro-1,3-propanediol, 1.3-dichloro-2-propanol and 2.3-dichloro-1-propanol. The limits of detection are 50-100-mu-g kg-1 for the diols and 10-mu-g kg-1 for the dichloropropanols.