Abstract
A rapid and accurate method is presented for the simultaneous determination of ethanol and propionic acid in bakery products by gas chromatography. Ethanol and propionic acid were separated by steam distillation from samples acidified with phosphoric acid and collected into alkaline solution. The distillate was acidified by adding formic acid solution, and the resulting solution was injected directly into the gas-chromatographic column packed with porous polymer beads, with flame ionization detection. Recovery of both compounds added to cake at levels ranging from 0.2 to 2.0g/kg was more than 97%, the coefficients of variation being less than 5% for ethanol and 2% for propionic acid. The limit of determination for each compound was 0.05g/kg in bread and cake. This method is applicable to the determination of acetic acid in food when derivatives of acetic acid are not present.Fifteen samples of bread and cake were analyzed by the present method. Ethanol was detected in all the samples at the level of 0.07-19.3g/kg, and propionic acid was detected in 4 samples at the level of 0.04-0.69g/kg.
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 callMore From: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Disclaimer: 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.
