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

Determination of the Chloropropanols, 3-

Determination of the Chloropropanols, 3-Chloro-1,2-propandiol and 2-Chloro-1,3-propandiol, in Hydrolysed Vegetable Proteins and Seasonings by Gas Chromatography/Ion Trap Tandem Mass Spectrometry

✍ Colin G. Hamlet; Peter G. Sutton 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 235 KB 👁 1 views

This paper reports on the development of a highly selective method for the determination of parts-per-billion (µg/kg) levels of 3-chloro-1,2-propandiol (3-MCPD) in hydrolysed vegetable proteins (HVP) using gas chromatography/ion trap mass spectrometry operating in the tandem mass spectrometry (MS/MS