Analytical methods for the determination of 3‐chloro‐1,2‐propandiol and 2‐chloro‐1,3‐propandiol in hydrolysed vegetable protein, seasonings and food products using gas chromatography/ion trap tandem mass spectrometry

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The EC Scientific Committee for Foods and more recently the Food Advisory Committee in the UK have proposed that levels of 3‐chloro‐1,2‐propanediol (3‐MCPD) in foods and ingredients should be reduced to the lowest possible. This paper reports on the development of methods for the determination of parts‐per‐billion (μg/kg) levels of 3‐MCPD in hydrolysed vegetable protein (HVP), flour, bread, meat and starch products using gas chromatography/ion‐trap tandem mass spectrometry (GC/ITMS/MS). Mass spectrometer conditions for detecting 3‐MCPD and the stable isotope internal standard (3‐chloro‐1 ,2‐propandiol‐d7) were established. Candidate extraction methods were initially evaluated for recovery and repeatability by spiking selected commodities at a level of 100 μg/kg. Extracts of ingredients and foods prepared by the candidate extraction methods were examined by GC/ITMS/MS using samples spiked at a level of 25 μg/kg. The results showed that detection limits of between 3 and 5 μg/kg could be achieved for all commodities.