ANALYSIS FOR RESIDUAL 3-CHLORO-1,2-PROPAN EDIOL IN SEASONINGS AFTER DERIVATIZATION WITH PHENYLBORONIC ACID

A method for analysis of residual 3-chloro-1,2-propanediol (MCP) in se asonings was developed by capillary gas chromatography-mass spectromet ry (selected ion monitoring method). MCP was extracted with ethyl acet ate through an Extrelut(R) 20 column. The eluate was concentrated and derivatized with phenylboronic acid. The calibration curve showed good linearity in the range of 0.01 similar to 4 ng. The recoveries of MCP spiked at 2 ppm in liquid seasoning and 20 ppm in solid or viscous se asoning were in the range of 96 similar to 102%. The limits of determi nation were 0.005 ppm for liquid seasoning and 0.05 ppm for solid or v iscous seasoning. This method is simple, rapid and applicable for micr oanalysis of residual MCP in seasonings.