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PubMed · 12436714

[Improved sensitive determination method for bromate in bread].

Yoko Kawasaki·Hiroki Kubota·Chikako Yomota·Tamio Maitani
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Abstract

An effective clean-up procedure was developed to determine trace levels of bromate in bread by high-performance liquid chromatography with post-column flow reactor detection. Bromate was extracted from bread with deionized pure water. After centrifugation, the supernatant was filtered through a paper filter. The filtrate was filtered through a 0.2 micron nylon filter and chloride ion was removed by an IC-SP M Ag cartridge column or On-Guard Ag cartridge column. The eluate was applied to an Oasis MAX anion exchange cartridge column. The column was washed with 20% acetic acid and water. Bromate was then eluted with 0.5% sodium nitrate solution. The eluate was determined by HPLC with post column flow reactor detection. The method had a quantitation limit of 2 ng/g in bread products. Recoveries of bromate from bread ranged from 68 to 72% at a spiked bromate level of 2-10 ng/g.

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BreadBromatesChromatography, High Pressure LiquidMethodsEnglish AbstractJournal Article

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Yoko Kawasaki, Hiroki Kubota, Chikako Yomota, Tamio Maitani. 2002. [Improved sensitive determination method for bromate in bread].. https://doi.org/10.3358/shokueishi.43.221

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