Selective and sensitive determination of bromate in bread by ion chromatography-mass spectrometry

Potassium bromate is a food additive used as "flour improver" in the baking industry. Bromate is considered a carcinogenic and nephrotoxic substance. Thus, the bromate concentration must be carefully monitored in flour products. We developed a method for a selective and sensitive determination of bromate in flour that uses ion chromatography coupled with single quadrupole mass spectrometry (IC -MS). A recently introduced high-capacity anion-exchange column was used to separate bromate from matrix anions. Six commercial flour and flour products including homemade bread baked using flour containing potassium bromate, were analyzed. The method showed good precision with RSDs <0.2%, and <5% (n = 8), for retention time and peak area respectively. Bromate recoveries from flour samples ranged from 86 to 110%. The limits of detection and quantitation of bromate in the prepared solution were 0.10 µg/L and 0.34 µg/L, respectively, which corresponded to 5 µg/kg and 17 µg/kg in bread.