IUPAC name
Other names
1,3-Dichloropropanol; 1,3-Dichloro-2-propanol; 1,3-Dichloroisopropanol; Glycerol-α,γ-dichlorohydrin; α-Dichlorohydrin; 1,3-DCP; DC2P
3D model (JSmol)
ECHA InfoCard 100.002.266
EC Number 202-491-9
RTECS number UB1400000
UN number 2750
Molar mass 128.98 g·mol−1
Appearance Colorless liquid[1]
Odor Phenol-like[1]
Density 1.39 g/cm3 (20 °C)[1]
Melting point −4 °C (25 °F; 269 K)[1]
Boiling point 175 °C (347 °F; 448 K)[1]
110 g/L (20 °C)[1]
GHS pictograms
GHS signal word Danger
H301, H301, H311, H312, H336, H350, H370, H373
P201, P202, P260, P261, P264, P270, P271, P280, P281, P301+310, P302+352, P304+340, P307+311, P308+313, P312, P314, P321, P322, P330, P361, P363, P403+233, P405, P501
Flash point 74 °C (165 °F; 347 K)[1]
Lethal dose or concentration (LD, LC):
110 mg/kg (oral, rat)[1]
1080 mg/kg (dermal, rabbit)[1]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

1,3-Dichloropropan-2-ol (1,3-DCP) is a chemical compound in the class of chloropropanols. It is used as a solvent and in the manufacture of some paints, lacquers, and photographic materials[2] as well as being an intermediate in the production of epichlorohydrin.[3]

1,3-DCP is a believed to be a carcinogen and mutagen.[2][4] The International Agency for Research on Cancer classifies it as a Group 2B carcinogen ("possibly carcinogenic to humans").[5]

Along with 3-monochloropropane-1,2-diol (3-MCPD), 1,3-DCP is found in some Asian style sauces such as soy sauce and oyster sauce.[6][7][8]


  1. 1 2 3 4 5 6 7 8 9 Record in the GESTIS Substance Database of the Institute for Occupational Safety and Health
  2. 1 2 "Hazardous Substance Fact Sheet: 1,3-Dichloropropanol" (PDF). New Jersey Department of Health and Senior Services.
  3. "1,3-Dichloro-2-propanol". Some Chemicals Present in Industrial and Consumer Products, Food and Drinking-Water.
  4. "Evidence on the Carcinogenicity of 1,3-Dichloro-2-Propanol (1,3-DCP; α,γ-Dichlorohydrin)" (PDF). Reproductive and Cancer Hazard Assessment Branch Office of Environmental Health Hazard Assessment, California Environmental Protection Agency. June 2010.
  5. "List of Classifications". International Agency for Research on Cancer.
  6. Genualdi, Susan; Nyman, Patricia; Dejager, Lowri (2017). "Simultaneous Analysis of 3-MCPD and 1,3-DCP in Asian Style Sauces Using QuEChERS Extraction and Gas Chromatography–Triple Quadrupole Mass Spectrometry". Journal of Agricultural and Food Chemistry. 65 (4): 981. doi:10.1021/acs.jafc.6b05051. PMID 28064506.
  7. Crews, C; Lebrun, G; Brereton, P. A (2002). "Determination of 1,3-dichloropropanol in soy sauces by automated headspace gas chromatography-mass spectrometry". Food Additives and Contaminants. 19 (4): 343. doi:10.1080/02652030110098580. PMID 11962691.
  8. Lee, Bai Qin; Khor, Sook Mei (2015). "3-Chloropropane-1,2-diol (3-MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen". Comprehensive Reviews in Food Science and Food Safety. 14: 48. doi:10.1111/1541-4337.12120.
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