Determination of 3-Monochloropropanediol and Glycidol in Food Products

Abstract

Due to the increasing globalization of food markets, there are evolving new challenges for maintaing food safety. The current problem is the development of analytical methods for 3-monochloropropanediol ester and glycidol ester, which are food contaminants of concern for the scientific community. The levels of 3-monochloropropanediol ester and glycidol ester in certain food products are controlled by the European legislation. However, the maximum allowed concentrations and uptake limits for various food products are permanently revised. Therefore, we aimed to determine 3-monochloropropanediol ester and glycidol ester in various food products, which may contain vegetable oils. We analyzed food samples obtained from local food shops, predominantly low-priced products, which are more likely to contain vegetable oils, and adulterated milk fat. The levels of 3-monochloropropanediol ester and glycidol ester were determined indirectly by analyzing free 3-monochloropropanediol and glycidol ester obtained by hydrolysis and derivatized with phenylboronic acid. Samples were analyzed by GC-MS/MS on a triple-quad mass spectrometer.