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

页码：273 / 279

页数：7

共 7 条

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