Ion Chromatography Coupled with Tandem Mass Spectrometric Determination of Bromate in Flour

doi:10.7506/spkx1002-6300-201002037

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 148-150.doi: 10.7506/spkx1002-6300-201002037

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Ion Chromatography Coupled with Tandem Mass Spectrometric Determination of Bromate in Flour

GUO Xin-dong，DU Zhi-feng，LUO Hai-ying

(Guangzhou Quality Supervision and Testing Institute, National Centre for Quality Supervision and Testing of Processed Food
(Guangzhou), Guangzhou 510110, China)

Received:2009-02-24 Revised:2009-08-09 Online:2010-01-15 Published:2010-12-29
Contact: GUO Xin-dong E-mail:gdone@21cn.com

Abstract

Abstract:

An analytical method using ion chromatography coupled with tandem mass spectrometry (IC-MS/MS) was developed for the determination of bromate in flour. Samples were dispersed in water, extracted with sonication, and cleaned up with a pre-activated C18 solid-phase extraction cartridge before IC-MS/MS analysis. Recoveries of bromate in flour spiked within the range of 10.0－50.0 μg/kg ranged from 82.1% to 86.6%, with coefficients of variation between 4.5% and 7.3%. The limit of detection was 3μg/kg (RSN ＝ 3). These results suggest that this method is simple, sensitive and precise, and therefore can be used for qualification and quantification of bromate in flour.

Key words: bromate, flour, IC-MS/MS

CLC Number:

TS211.8

GUO Xin-dong，DU Zhi-feng，LUO Hai-ying. Ion Chromatography Coupled with Tandem Mass Spectrometric Determination of Bromate in Flour[J]. FOOD SCIENCE, 2010, 31(2): 148-150 https://doi.org/10.7506/spkx1002-6300-201002037

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Ion Chromatography Coupled with Tandem Mass Spectrometric Determination of Bromate in Flour

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