Abstract: A simple and sensitive method for determination of 3-monochloropropane-1,2-diol (3-MCPD) in sauce samples by solid phase extraction (SPE) with gas chromatography-mass spectrometry (GC-MS) is described. In this work, type of elution solvent, volume of elution solvent and sample were investigated to optimize SPE conditions. 5.0 g sample was mixed and homogenised with 5 mol/L sodium chloride solution, then adsorbed on the SPE column. The target analyte was extracted and derivatised, finally analyzed by GC-MS. The relative standard deviation (RSD, n=5) for the studied target analyte was 8.8% and the coefficient of determination for calibration curve was 0.9998. The method detection limit was 0.15 μg/kg, which is adequate for practical samples. The method was applied to soy sauce and oyster sauce samples and the recovery of 87.2%－109.4% with RSDs (n=3) of 5.6%－10.2% were obtained.

Key words: solid phase extraction, 3-monochloropropane-1,2-diol, gas chromatography-mass spectrometry (GC-MS), sauce samples