PubMed · 11638824
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T Gloning. 1998. [Not Available].. https://pubmed.ncbi.nlm.nih.gov/11638824/
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A gas chromatography/mass spectrometry method for 3-MCPD in foods and food ingredients was modified for the determination of 1,3-DCP in soy and related sauces. The method was validated by using a blank soy sauce. The detection limit, quantitation limit and recoveries were determined, and identities were confirmed by mass spectrometry on the basis of analyses of test portions spiked with 1,3-DCP at 10, 25, 50 and 100 ng g(-1). The spiked test portions were quantitated by using an internal standard calibration curve. For the spiked test portions, the mean internal standard-corrected recovery for 1,3-DCP was 100% with a relative standard deviation of 1.32%. The limits of detection and quantitation were determined as 0.055 and 0.185 ng g(-1), respectively. The method also was compared with a headspace GC/MS method recently developed by the UK's Central Science Laboratory. Results from the method comparison showed that the recoveries for the spiked test portions, as well as the amounts of 1,3-DCP found in the retail products, were comparable.
Three Nigerian condiments from locust bean, melon, and soya bean were prepared by the traditional technique of uncontrolled fermentation and then partly defatted by hexane and di-ethyl ether extraction respectively. Proximate analysis and consumer preference tests were conducted. Results showed that while crude protein, ash and fibre contents remained virtually unchanged, the carbohydrate contents of the treated condiments (derived by difference) increased remarkably. The increase was associated with the significant reduction of about 50% (p = 0.05) in lipid contents of the three condiments. The observed solvent effect correlated positively with panelists' preference rating for the treated locust bean and melon condiments. Except with the soya bean condiment, higher mean scores were observed after the solvent treatment for the four sensory attributes assessed. However, condiment-type and treatment notwithstanding, colour and odour appear to critically determine the level of acceptability of condiments.
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