Abstract
The fast and simple method for total chlorine determination in polyglycerols using low resolution inductively coupled plasma mass spectrometry (ICP-MS) without the need for additional equipment and time-consuming sample decomposition was evaluated. Linear calibration curve for 35Cl isotope in the concentration range 20–800 µg/L was observed. Limits of detection and quantification equaled to 15 µg/L and 44 µg/L, respectively. This corresponds to possibility of detection 3 µg/g and determination 9 µg/g of chlorine in polyglycerol using studied conditions (0.5% matrix-polyglycerol samples diluted or dissolved with water to an overall concentration of 0.5%). Matrix effects as well as the effect of chlorine origin have been evaluated. The presence of 0.5% (m/m) of matrix species similar to polyglycerol (polyethylene glycol—PEG) did not influence the chlorine determination for PEGs with average molecular weights (MW) up to 2000 Da. Good precision and accuracy of the chlorine content determination was achieved regardless on its origin (inorganic/organic). High analyte recovery level and low relative standard deviation values were observed for real polyglycerol samples spiked with chloride. Additionally, the Combustion Ion Chromatography System was used as a reference method. The results confirmed high accuracy and precision of the tested method.
Highlights
Oligoglycerols are commonly used in the food, pharmaceutical, and cosmetic industries
Standard error of the regression allowed for the determination of limit of detection (LOD) as 15 μg/L and limit of quantification (LOQ) as 44 μg/L
Available polyglycerols are generally of low molecular weights (MW), which lies in the range from 166
Summary
Oligoglycerols are commonly used in the food, pharmaceutical, and cosmetic industries. They are mainly used as emulsion stabilizers and dispersants to improve smoothness and provide lubrication. Polyglycerol-based products are used in the form of their esters derivatives, which are obtained in reaction with fatty acids [1,2,3]. These esters are utilized mainly in foodstuffs industry as fat-substitutes, emulsifiers, and active agents for the maintenance of foodstuffs’ rheology. Commercially available oligoglycerols are often the mixtures of various isomers [1,3]
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