Ackermans M T, Ackermans-Loonen J C, Beckers J L
Laboratory of Instrumental Analysis, Eindhoven University of Technology, Netherlands.
J Chromatogr. 1992 Dec 25;627(1-2):273-9. doi: 10.1016/0021-9673(92)87207-o.
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.
