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Key Documents

32406

Supelco

(±)-3-Chloro-1,2-propanediol

analytical standard

Synonym(s):

α-Chlorohydrin, α-Glycerol chlorohydrin, α-Monochlorohydrin, 3-MCPD

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About This Item

Linear Formula:
ClCH2CH(OH)CH2OH
CAS Number:
Molecular Weight:
110.54
Beilstein:
635684
EC Number:
MDL number:
UNSPSC Code:
85151701
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

vapor pressure

0.04 mmHg ( 25 °C)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.480 (lit.)

bp

213 °C (lit.)

density

1.322 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

SMILES string

OCC(O)CCl

InChI

1S/C3H7ClO2/c4-1-3(6)2-5/h3,5-6H,1-2H2

InChI key

SSZWWUDQMAHNAQ-UHFFFAOYSA-N

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General description

(±)-3-Chloro-1,2-propanediol is a potent human carcinogen. It is formed as a product of acid hydrolysis of vegetable proteins during the process of cooking.

Application

(±)-3-Chloro-1,2-propanediol may be used as a reference standard for the determination of (±)-3-chloro-1,2-propanediol in food samples by gas chromatography with mass spectrometric detection (GC-MS).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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Signal Word

Danger

Hazard Classifications

Acute Tox. 2 Inhalation - Acute Tox. 3 Oral - Carc. 2 - Eye Dam. 1 - Met. Corr. 1 - Repr. 1B - Skin Irrit. 2 - STOT RE 1 - STOT SE 1

Target Organs

Kidney, Testes

Storage Class Code

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

WGK

WGK 3

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup


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Determination of 3-chloro-1, 2-propanediol in foods and food ingredients by gas chromatography with mass spectrometric detection: collaborative study.
Brereton P, et al.
Journal of AOAC (Association of Official Analytical Chemists) International, 84(2), 455-465 (2001)
Youngbin Jang et al.
Food science and biotechnology, 29(12), 1665-1673 (2020-12-08)
Soy sauces collected from the Korean market were determined for 3-monochloropropane-1,2-diol (3-MCPD) and daily intake of 3-MCPD through the consumption of soy sauce was estimated. Thirty-one samples were chosen based on a market share in 2017. The amount of 3-MCPD varied
Determination of 3-chloro-1, 2-propanediol in soy sauces by capillary electrophoresis with electrochemical detection.
Xing X and Cao Y
Food Control, 18(2), 167-172 (2007)
Brian D Craft et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 29(3), 354-361 (2011-12-16)
Recently, organic and inorganic chlorinated compounds were detected in crude and commercially refined palm oils. Further, the predominant formation mechanism of monochloropropanediol (MCPD) diesters at high temperatures (>170-180°C) was revealed. The present study involved the development and comparison of solutions
Zhuozhi Wang et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 20(45), 14637-14640 (2014-10-07)
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