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Details for article 4 of 10 found articles
| Title: |
Determination of bromate in bread by capillary gas chromatography with a mass detector (GC/MS) |
| Author: |
Himata, Katsuichi Kuwahara, Takuro Ando, Susumu Maruoka, Hiroshi |
| Appeared in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paging: | Volume 11 (1994) nr. 5 pages 559-569 |
| Year: |
1994-09 |
| Contents: |
A sensitive method was developed for the determination of bromate in bread by capillary gas chromatography with a mass detector (GC/MS). Bromate was extracted with water from bread samples. After centrifugation, the supernatant was filtered and Cl- was removed by an OnGuard-Ag cartridge column. The mixture was absorbed on a DEA solid phase extraction column and washed with water. Bromate was then eluted with 3 Mpotassium chloride solution. Two ml of 4 × 10-3Mstyrene monomer solution (washed with 1% sodium hydroxide solution before use), 1 ml 0.01 M potassium bromide solution and 1 ml sulphuric acid were added to the eluent and shaken vigorously. The styrene bromo derivative (α-bromomethyl-benzenemethanol[2-bromo-l-phenylethanol]) was extracted with 2 ml n-hexane, and determined by GC/MS. Recoveries of bromate from breads were in the range 91.3-98.1% (0.03-0.5 μg/g), and the limit of detection was 0.03 μg/g. Pullman and open top types of white bread, produced by a sponge and dough method and a short process method respectively, were prepared in our laboratory for measurement of residual bromate. When 30 μg/g or less bromate as HBrO3 (pullman type), and 75 μg/g bromate or less as KBrO3 (open top type), was added to flour, no residual bromate was detected in either type of bread. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 4 of 10 found articles
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