GB/T 18782-2002 in English

《GB/T 18782-2002调味品中3-氯-1，2-丙二醇的测定》由TC64（全国食品工业标准化技术委员会）归口，主管部门为国家标准化管理委员会。
本标准规定了用气相色谱/质谱检测法、气相色谱-电子俘获检测法和气相色谱-火焰离子化检测法测定调味品中3-氯-1，2-丙二醇的条件和详细分析步骤。本标准适用于酱油、酱油粉、酸水解植物蛋白调味液（粉）中3-氯-1，2-丙二醇含量的测定。样品中3-氯-1，2-丙二醇的检出限：气相色谱/质谱检测法和气相色谱-电子俘获检测法为0.01mg/kg；气相色谱-火焰离子化检测法为0.2mg/kg。

Scope

This standard specifies the conditions and detailed analysis procedures for the determination of 3-chloro-1,2-propylene glycol in condiments by gas chromatography/mass spectrometry, gas chromatography-electron capture detection and gas chromatography-flame ionization detection. This standard applies to the determination of 3-chloro-1,2-propylene glycol content in soy sauce, soy sauce powder, acid hydrolyzed vegetable protein seasoning liquid (powder) and other seasoning liquids (powder). The detection limit of 3-chloro-1,2-propylene glycol in the sample: gas chromatography/mass spectrometry and gas chromatography-electron capture detection method is 0.01 mg/kg; gas chromatography-flame ionization detection method is 0.2 mg/kg kg.