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Determination of propionate in bread using capillary zone electrophoresis
M T Ackermans1, J C Ackermans-Loonen, J L Beckers
1Laboratory of Instrumental Analysis, Eindhoven University of Technology, Netherlands.
Journal of Chromatography
|December 25, 1992
Abstract:
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.