Gas Chromatographic Determination of Propionic Acid and Sorbic Acid Contents of Rye Bread: Interlaboratory Study
1996; Oxford University Press; Volume: 79; Issue: 4 Linguagem: Inglês
10.1093/jaoac/79.4.889
ISSN1944-7922
AutoresPaul R Beljaars, Remmelt Van Dijk, Peter J J Verheuen, Marcia J P T Anderegg, Bos H, R. van Dijk, G van Drunen, K van Ede, Arjen Y. Hoekstra, P A Huijbregtse, Henry S. Koopmans, Yannick Weesepoel zgl zdestan Martin Alewijn Alex Koot, S Ottink, Theo M M Rondags, D.J. Schakel,
Tópico(s)Fermentation and Sensory Analysis
ResumoAbstract An interlaboratory study of the gas chromatographic (GC) determination of propionic acid and sorbic acid in rye bread was conducted. Homogenized test portions were extracted with a diethyl ether-phosphoric acid solution. Extracts were analyzed by capillary GC with flame ionization detection. Valeric acid and heptanoic acid were used as internal standards for propionic acid and sorbic acid, respectively. Six rye bread samples (3 blind duplicates) with propionic acid and sorbic acid at 3 concentration levels varying from 0.09 to 0.41% (w/w) were analyzed singly according to the proposed procedure by 11 laboratories. For all samples analyzed, repeatability relative standard deviations varied from 3.4 to 3.9% for propionic acid and from 1.7 to 3.0% for sorbic acid. Reproducibility relative standard deviations ranged from 5.0 to 8.0% for propionic acid and from 5.1 to 5.9% for sorbic acid. Average calculated recoveries from rye bread prepared from spiked dough were 100-101% for propionic acid and 101-106% for sorbic acid for 3 concentration levels.
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