Journal of the science of food and agriculture · 2025
Quantifying potassium bromate in flour using a phase-transfer headspace strategy.
СтатьяОценочное исследованиеНазвание и аннотация: Перевод в очереди
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Gong Yi-Xian, Xie Wei-Qi
Аннотация
BACKGROUND: This study introduces a phase-transfer headspace strategy to establish an efficient and innovative method for quantifying potassium bromate in flour. The method involves detecting carbon dioxide produced from the gas-producing reaction of potassium bromate in flour with oxalate. The carbon dioxide produced is quantitatively analyzed using gas chromatography (GC) in a sealed vial.
RESULTS: The study showed that the new technique was very precise (relative standard deviation ≤3.18%) and accurate (relative differences ≤5.37%) for potassium bromate quantification, with low detection limits (limit of detection = 1.83 mg kg-1) and good recovery rates (98.07% to 102.37%).
CONCLUSION: The proposed phase-transfer headspace strategy offers a fast and simple method for the regular estimation of potassium bromate in flour, providing a valuable tool to ensure the safety and effectiveness of flour-related products. It can be implemented in a wide variety of contexts from manufacturing to quality control. © 2025 Society of Chemical Industry.
RESULTS: The study showed that the new technique was very precise (relative standard deviation ≤3.18%) and accurate (relative differences ≤5.37%) for potassium bromate quantification, with low detection limits (limit of detection = 1.83 mg kg-1) and good recovery rates (98.07% to 102.37%).
CONCLUSION: The proposed phase-transfer headspace strategy offers a fast and simple method for the regular estimation of potassium bromate in flour, providing a valuable tool to ensure the safety and effectiveness of flour-related products. It can be implemented in a wide variety of contexts from manufacturing to quality control. © 2025 Society of Chemical Industry.