Velisek, Jan; Ledahudcova, Katerina; Hajslova, Jana; Pech, Pavel; Kubelka, Vladislav; Viden, Ivan published the article 《New 3-chloro-1,2-propanediol derived dihydroxypropylamines in hydrolyzed vegetable proteins》. Keywords: hydroxypropylamine vegetable protein hydrolyzate; ammonia chloropropanediol reaction; soybean hydrolyzate hydroxypropylamine.They researched the compound: (2S)-(+)-3-Chloropropane-1,2-diol( cas:60827-45-4 ).Formula: C3H7ClO2. Aromatic heterocyclic compounds can be divided into two categories: single heterocyclic and fused heterocyclic. In addition, there is a lot of other information about this compound (cas:60827-45-4) here.
Reaction products of 3-chloro-1,2-propanediol (the main contaminant of protein hydrolyzates produced by HCl hydrolysis and used as food seasonings) with ammonia in model aqueous solutions were analyzed, and in addition to the known compounds (glycerol, 3-amino-1,2-propanediol, 2-amino-1,3-propanediol), bis(2,3-dihydroxypropyl)amine and tris(2,3-dihydroxypropyl)amine were newly identified. A soybean meal hydrolyzate containing >400 mg/kg 3-chloro-1,2-propanediol, and an alkali-treated hydrolyzate containing <1 mg/kg 3-chloro-1,2-propanediol were analyzed, and bis(2,3-dihydroxypropyl)amine (in concentrations of 6 and 3 mg/kg, resp.) and tris(2,3-dihydroxypropyl)amine (2 and 4 mg/kg, resp.) were identified as components of these com. seasonings. Mass spectra of the silyl derivatives and 1H and 13C NMR spectra of these newly found compounds in foods are presented. There are many compounds similar to this compound(60827-45-4)Formula: C3H7ClO2. if you want to know more, you can check out my other articles. I hope it will help you，maybe you’ll find some useful information.
Reference:
Iodide – Wikipedia,
Iodide – an overview | ScienceDirect Topics – ScienceDirect.com