DEVELOPMENT OF A NOVEL REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY METHOD FOR THE DETERMINATION OF SODIUM DITHIONITE IN BREAD PRODUCTS

Abstract

Bread is a valuable food in Iranian families that is used as a source of energy, protein, minerals, and vitamins. Unfortunately, most bakeries process bread artificially to speed up the production process and inevitably resort to the use of harmful chemicals such as baking soda, and SDT (sodium hydrosulfite). In this study, the types of bread produced in Ilam City in terms of unauthorized use of SDT were measured. The research site is all active bakeries in Ilam city. Statistical analysis between different groups were determined using t-tests and ANOVA (SPSS-18). Data were expressed as mean ± SD. For all tests, Р values of less than 0.05 were considered significant. Each test was repeated three times. In this study, 80 bakeries were surveyed, of which 22 bakeries (27.5 %) were Lavash, 26 bakeries (32.5 %) were Barbari and 32 bakeries (40 %) were Sangak. The average SDT consumption in all bakeries was 20.62 and 36.3 %. The amount of SDT consumption was significantly higher in Lavash bread than in Barbari and Sangak bread. The lowest SDT consumption was reported in Sangak. The results showed that 95.5 % of Lavash bakeries did not meet the national standards in the use of SDT and this amount was reported 73.1 % and 34.4 % of Barbary and Sangak bakeries, respectively. In Lavash bakeries 4.5 %, Barbari 26.9 and Sangak 65.6 %, the SDT consumption was significantly in line with national standards (56.3 %). The results showed that the use of SDT has been done with different amounts depending on the type of bread in bakeries in Ilam city so the most use is related to Lavash bread and then Barbari and Sangak.