パン中の臭素酸分析法

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タイトル別名
  • Analytical Procedure for Bromate in Bread
  • パンチュウ ノ シュウソサン ブンセキホウ

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抄録

An analytical procedure was developed for the qualitative and quantitative determination of bromate residues in bread, using TLC and TLC-densitometry.<br>The sample solution, prepared by aqueous extraction of bread, was added to n-butanol-ethanol (2:1) mixture, and centrifuged to remove the precipitate. The supernatant was separated by TLC on cellulose. The spot was detected by spraying with potassium iodide, hydrochloric acid and starch as chromogenic reagents for qualitative analysis. For quantitative analysis, DEAE-Sephadex A-25 suspension and acetic acid were added to the supernatant, and the mixture was stirred for 5min, then filtered. The solid was washed with water and ethanol, then the bromate was eluted with 1% potassium hydroxide solution in 90% ethanol. Furthermore, the eluate was purified by alumina column chromatography. The eluate from the alumina column with 60% ethanol was concentrated to dryness under reduced pressure, and the residue was dissolved in 1ml of 60% ethanol. The sample solution was developed with TLC using silica gel. The spot was detected by spraying with o-tolidine and hydrochloric acid as chromogenic reagents, and the bromate was determined by TLC-densitometry.<br>The recoveries of bromate added to flour, dough and bread were more than 72%, and the detection limit was 0.1μg/g with o-tolidine.<br>The present method was found to be satisfactory for the qualitative and quantitative determination of bromate in flour and flour-containing processed foodstuffs.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 23 (3), 253-258_1, 1982

    公益社団法人 日本食品衛生学会

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