Determination of propionate in bread using capillary zone electrophoresis.
A method for the determination of propionate in bread is described. The propionate was extracted from the bread with a repeated extraction procedure and measured using capillary zone electrophoresis in the indirect UV mode applying a background electrolyte of 0.005 M Tris adjusted at pH 4.6 by adding benzoic acid. Using laboratory-baked bread containing known amounts of sodium propionate, recoveries of ca. 95% could be established, validating the method.
Ackermans
M T
MT
Laboratory of Instrumental Analysis, Eindhoven University of Technology, Netherlands.
Ackermans-Loonen
J C
JC
Beckers
J L
JL
D001939:Bread / Q000032:analysis*; D002197:Capillary Action; D004586:Electrophoresis / Q000379:methods* / Q000592:standards / Q000706:statistics & numerical data; D006863:Hydrogen-Ion Concentration; D011422:Propionates / Q000032:analysis*; D014466:Ultraviolet Rays
D011422:Propionates; C514135:sodium propionate; C029658:propionic acid