Abstract
Ferrous gluconate and calcium gluconate are used as food acidity regulators in South Korea, Japan, the European Union (EU), and other countries. A simultaneous analytical method was developed to quantify ferrous gluconate and calcium gluconate in food using ultra-performance liquid chromatography–tandem mass spectrometry. The limits of detection and quantification of ferrous gluconate were 1.1 and 3.5 mg/kg, respectively, while those of calcium gluconate were 1.4 and 4.8 mg/kg, respectively. The recoveries of ferrous gluconate from processed olives were in the range of 97.7–109.7%, while those of calcium gluconate from beverages were in the range of 94.3–110.8%. The developed simultaneous analytical method was applied to real samples from South Korea, which found ferrous gluconate concentrations of 0.031–0.065 g/kg in processed olives and calcium gluconate concentrations of 3.8–7.8 g/kg in beverages.
Sign-in/Register to access full text options 
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.
