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Details for article 3 of 15 found articles
| Title: |
A rapid capillary gas chromatographic method for the determination of propionic acid and propionates in bread and bread products |
| Author: |
Scotter, M. J. Thorpe, S. A. Reynolds, S. L. Wilson, L. A. Strutt, P. R. |
| Appeared in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paging: | Volume 11 (1994) nr. 3 pages 295-300 |
| Year: |
1994-05 |
| Contents: |
A rapid method for the determination of propionic acid and propionates in bread and bread products is reported. The method employs solvent extraction, filtration and quantification by capillary gas chromatography using an internal standard. The limit of determination was l0 mg kg-1 propionic acid. The mean recovery rates for spiked bread samples were 108% at approximately 1000 mg kg-1 (range of 106-110%, coefficient of variation 1.1%), 97% at approximately 2000 mg kg-1 (range 96-98%, coefficient of variation 0.7%) and 98% at approximately 3000 mg kg-1 (range of 97-100% and coefficient of variation of 1.1%). The method offers improved sensitivity, precision, Chromatographic resolution and a wider sample analyte concentration range over a previously reported packed-column gas Chromatographic method and has been applied to the analysis of bread, rolls, pitta breads and hamburger buns. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 3 of 15 found articles
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