DETERMINATION OF PROPIONATE IN BREAD USING CAPILLARY ZONE ELECTROPHORESIS

被引：13
|
作者：
ACKERMANS, MT [1 ]
ACKERMANSLOONEN, JCJM [1 ]
BECKERS, JL [1 ]
机构：
[1] EINDHOVEN UNIV TECHNOL,INSTRUMENTAL ANAL LAB,POB 513,5600 MB EINDHOVEN,NETHERLANDS
来源：
JOURNAL OF CHROMATOGRAPHY | 1992年 / 627卷 / 1-2期
关键词：
D O I：
10.1016/0021-9673(92)87207-O
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
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.
引用
收藏
页码：273 / 279
页数：7
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