Abstract
High performance liquid chromatographic (HPLC) methods for the determination of benzoyl peroxide (BP) and azodicarbonamide (ADA) in flour were developed. To determine BP, the sample was extracted with acetonitrile, and after being sonicated and filtered, the solution was determined by HPLC. ADA was extracted with acetone, and an aliquot of the extract was evaporated (40-45°C). The residue was dissolved with 0.5% K2HPO4, then determined by HPLC. Recovery studies of BP and ADA were performed at 1, 2, 4 and 8 ppm fortifi-cation levels in flour samples. Average recoveries were 99.85-101.43% for BP and 94.35-99.11% for ADA. Coefficients of variation were less than 10%. Thirty three imported flours and twelve domestic flours were analyzed. No BP and ADA were found in any of the samples.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
