1.
J Chromatogr
; 627(1-2): 273-9, 1992 Dec 25.
Article
in English
| MEDLINE
| ID: mdl-1487528
ABSTRACT
A method for the determination of propionate in bread is described. The propionate was extracted from the bread with a repeated extraction procedure and measured using capillary zone electrophoresis in the indirect UV mode applying a background electrolyte of 0.005 M Tris adjusted at pH 4.6 by adding benzoic acid. Using laboratory-baked bread containing known amounts of sodium propionate, recoveries of ca. 95% could be established, validating the method.