Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004.

A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg(-1). All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between <0.005 (LOQ) and 189 mg kg(-1), and only 12.2% had levels in excess of the Chinese ML of 1.0 mg kg(-1) for acid hydrolyzed vegetable protein (acid HVP). This indicates that the necessary processing changes have been made to decrease levels of chloropropanols in soy sauce. 2-Monochloropropane-1,3-diol (2-MCPD), 1,3-dichloro-2-propanol (1,3-DCP) and 2,3-dichloro-1-propanol (2,3-DCP) were detected in 48.1 19.1 and 3.78% of the soy sauce samples, respectively; the highest levels being 20.3, 8.26 and 0.50 mg kg(-1), respectively. A good linear correlation was found between the amount of 3-MCPD and 2-MCPD, with the level of 3-MCPD being generally higher than that of other chloropropanols for the same soy sauce. Acid HVP contained 3-MCPD at a level of 0.010-117.7 mg kg(-1) (on a liquid basis) and 80% of samples contained levels exceeding 1.0 mg kg(-1). In some other foods investigated, relatively high levels of 3-MCPD were found in soy sauce powder, oyster sauce, beef products, instant noodle spices and health foods, ranging from 0.029 to 13.64 mg kg(-1). It is concluded that abnormal levels of 3-MCPD in soy sauce or other foods produced in China may result from acid hydrolysis or the addition of the contaminated acid HVP.

The simultaneous separation and determination of chloropropanols in soy sauce and other flavoring with gas chromatography-mass spectrometry in negative chemical and electron impact ionization modes.

Both gas chromatography-mass spectrometry in electron ionization (GC-MS-EI) and negative chemical ionization (GC-MS-NCI) modes are reported in this paper for the simultaneous determination of 1,3-dichloropropan-2-ol (1,3-DCP), 2,3-dichloropropan-1-ol (2,3-DCP), 3-chloropropane-1,2-diol (3-MCPD) and 2-chloropropane-1,3-diol (2-MCPD) in soy sauce and other flavoring. D(5)-3-MCPD (for 3-MCPD and 2-MCPD) and d(5)-1,3-DCP (for 1,3-DCP and 2,3-DCP) were used as the deuterium isotopic labelled internal standards. The feasibility of using heptafluorobutyric anhydride modified with triethylamine (HFBA-Et(3)N) as a new derivatization reagent to replace heptafluorobutyrylimidazole (HFBI) is proposed. Liquid/liquid extraction with hexane was introduced for high lipid content samples. A small survey was carried out of soy sauces (103 samples) and instant noodles (45 samples) and the applicability of GC-MS-NCI and GC-MS-EI was assessed in these different matrices.

[Study on the absorption, distribution and excretion of 3-chloro-1,2-propandiol in rats].

OBJECTIVE: To explore the absorption, distribution and excretion of 3-Chloro-1,2-propandiol (3-MCPD) in healthy male SD rats after oral administration. METHODS: 3-MCPD was administrated with a single oral dosage of 75 mg/kg BW to each rat. Samples of blood, tissues (including liver, kidney, brain and testicle) and excreta were then collected, and analyzed by the GC-MS method to determine 3-MCPD concentrations. The reported value is the mean value of three rats. RESULTS: At 2 h after the administration, 3-MCPD concentrations in blood, testicle and kidney were (67.46 +/- 7.72), (78.37 +/- 5.15) and (56.21 +/- 3.64) microg/g, respectively. At 24 h, however, the corresponding values changed to (1.07 +/- 0.97) microg/g, (49.43 +/- 28.18) microg/g and (11.41 +/- 2.55) microg/g. During the 24-hour period, 9.74 +/- 3.05% of the given parent compound was excreted in urine, whereas 0.56 +/- 0.22% and 0.28 +/- 0.03% were excreted in feces and bile, respectively, which implies that kidney is a major organ for excretion 3-MCPD. CONCLUSIONS: 3-MCPD was quickly absorbed through the alimentary tract and quickly distributed into a number of tissues, and then accumulated in the target organs, especially in the testicle. The excretion of the parent compound was largely through the kidney. It was inferred that 3-MCPD was mainly metabolized in the liver.

Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999-2000.

A survey of the levels of 3-monochloropropane-1,2-diol (3-MCPD) in a range of selected food products available in the UK is reported. The survey was carried out on behalf of the Food Standards Agency (FSA) to identify the food groups that might provide a significant contribution to 3-MCPD exposure from the diet. Three hundred samples comprising meat, dairy, cereal, soup and miscellaneous products were purchased from retail outlets and analysed using a GC-MS procedure, which had been formally validated by an earlier collaborative trial. 3-MCPD was detected in 89 (30%) of the samples. Three samples, all crackers, contained levels of 3-MCPD > 0.1 mg kg(-1), the highest level being 0.134 mg kg(-1). Levels of 3-MCPD were generally slightly higher in foods after cooking. In all cases where 3-MCPD was detected in cooked foods, it was also present in the uncooked sample.

3-Monochloropropane-1,2-diol (3-MCPD) in food ingredients from UK food producers and ingredient suppliers.

A survey of 3-monochloropropane-1,2-diol (3-MCPD) in a range of food ingredients available in the UK is reported. The survey was conducted for the Food Standards Agency to assess the progress made by manufacturers in reducing levels of 3-MCPD in food ingredients in line with the UK Food Advisory Committee's recommendation, i.e. that 3-MCPD is undetectable (i.e. < 0.010 mg kg(-1) in foods and where technologically feasible, in food ingredients as well. Sixty-three samples of food ingredients available in the UK were analysed using a validated method of analysis with a limit of quantification of 0.010 mg kg(-1). Samples included breadcrumbs, caramels, enzyme-hydrolysed vegetable proteins, gelatines, malt products (malt extracts, malt flours and other malt-based in gredients), meat extracts, modified starches, and yeast extracts. 3-MCPD was not quantified in 49 (78%) of the samples analysed. The remaining 14 samples (22%) contained levels of 3-MCPD between 0.014 and 0.488 mg kg(-1), the highest level being in a maize yellow dextrin. Malt-based ingredients accounted for the majority of samples containing 3-MCPD > 0.010 mg kg(-1), with nine of these 24 samples (38%) having quantifiable levels of 3-MCPD.

[Survey of 3-monochloropropane-1,2-diol in soy sauce and similar products].

A survey of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce and other similar products available in China has been completed. Thirty samples of soy, oyster sauce and other sauces were purchased from six supermarkets in Beijing during March and April 2000 and analysed using a validated method of analysis by capillary gas chromatography with mass spectrometric detection. The UK Food Advisory Committee (FAC) has advised a level of 0.01 mg/kg for 3-MCPD. Following reports that high levels had been detected in some brands of soy sauce in China. 3-MCPD was undetectable with a detection limit of 0.01 mg/kg in 15 of the 30 samples analyzed in the survey, with a further 4 samples (13.3%) containing very low levels of between 0.01 and 0.02 mg/kg. However, 5 samples (16.7%) contained 3-MCPD levels above 1 mg/kg.

3-monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available from retail outlets in the UK.

A survey of the level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available in the UK is reported. The survey was carried out by the Joint Ministry of Agriculture, Fisheries and Food/Department of Health Food Safety and Standards Group (JFSSG) to check for compliance with the Food Advisory Committee's (FAC) recommended limit for 3-MCPD of 0.01 mg/kg following reports that soy sauces in several European countries had been found to contain high levels (up to 124 mg/kg) of 3-MCPD. Forty samples of soy sauce and similar products purchased from retail outlets were analysed using a GC-MS procedure which had been formally validated by an earlier collaborative trial. 3-MCPD was undetectable in 21 (52%) of samples analysed in the survey, with a further five samples containing very low levels of between 0.01 and 0.02 mg/kg. Five samples (13%) contained 3-MCPD at levels in the range 0.020-1 mg/kg while nine samples (23%) were found to contain 3-MCPD at levels greater than 1 mg/kg, with the highest level being 30.5 mg/kg.

Avaliaçäo da atividade esterilizante do paraformaldeído / Evaluation of sterilizing activity of paraformaldehyde tablets

A atividade esporocida das pastilhas de paraformaldeído foi avaliada segundo a técnica da Association of Official Analytical Chemists (1984) exigida no Brasil para registro junto ao Ministério da Saúde, desta categoria de saneante. O paraformaldeído apresentou atividade esterilizante na concentraçäo de 3 por cento (3g/cm3) em um período de exposiçäo de 4h à temperatura de 50 graus C na presença de umidade relativa.

Analysis of insect chemosterilants.

Background information concerning the concept of insect chemosterilization and analytical methods for determining trace levels of 19 P- and/or S- containing chemicals of current interest are presented. GC retention times of the compounds on 6 different columns and their p-values in 11 solvent systems are tabulated. The utility of the flame photometric detector for determining subnanogram levels of the sterilants in biological substrates is illustrated.

Persistence of thiotepa and tepa in pupae and adults of Culex pipiens fatigans Wiedemann.

Thiotepa and its oxygen analogue tepa, used to chemosterilize males of Culex pipiens fatigans for genetic control purposes, are toxic and mutagenic. An investigation showed that adult mosquitos that had been treated as pupae showed no detectable chemosterilant in their tissue 24 hours after emergence from the pupal stage.