Determination of Propionic Acid in Bread by High Performance Liquid Chromatography

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  • YABE Yoshie
    Institute of Food Hygiene, Japan Food Hygiene Association
  • TAN Shigeru
    Institute of Food Hygiene, Japan Food Hygiene Association
  • NINOMIYA Takahiro
    Institute of Food Hygiene, Japan Food Hygiene Association
  • OKADA Taro
    Institute of Food Hygiene, Japan Food Hygiene Association

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  • 高速液体クロマトグラフィーによるパン中のプロピオン酸の分析
  • コウソク エキタイ クロマトグラフィー ニヨル パンチュウ ノ プロピオンサン

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Abstract

A method was developed for the determination of propionic acid in bread by high performance liquid chromatography. Propionic acid in bread was extracted with methanol and converted to phenacyl ester by treatment with p-bromophenacyl bromide, with 18-crown-6 (1, 4, 7, 10, 13, 16-hexaoxacyclooctadecane) as a catalyst. The product was injected into a high performance liquid chromatograph equipped with a Nucleosil 5C18 column; the eluent was methanol-tetrahydrofuran-water (20:40:40). Phenacyl ester of propionic acid was determined at 254nm.<br>Recoveries of propionic acid added to white bread at levels of 2.5 and 5.0mg/5g were 98.7 and 99.2%, respectively. By this method, no propionic acid (less than 10μg/g) was detected in commercial breads.

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