Measurement of bromate in bread by high performance liquid chromatography with post‐column flow reactor detection

Abstract

An analytical procedure was developed to measure bromate residues in baked goods using a sequence of clean‐up procedures followed by high performance liquid chromatography (HPLC) with a post‐column reaction for oxidants. Deionized water was used to extract bromate from bread samples. The extract was treated with a C‐18 solid phase extraction column to remove lipids, a cation exchange column with the silver cation to remove chloride, and an ultrafiltration membrane to remove proteins. Further treatment of the extract with the sodium form of a propylsulphonic acid ion exchange column was necessary to remove the silver that leached from the silver column. The method had a detection limit of 3 ng/g in baked goods. Recoveries of bromate from breads ranged from 73 to 86% at a fortified bromate level of 5–100 ng/g. Pullman‐type white bread, produced by a sponge and dough method, was prepared in our laboratory for measurement of residual bromate. The dough was scaled in three different weights at different specific volumes (3.8, 4.1, 4.3), and samples of each of the three weights were baked for six different baking times ranging from 24 to 34 min. When bromate at a level of 25 mg/kg was added to flour, no residual bromate was detected in any of the samples, regardless of weight and baking time.