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Application of 31P NMR for added polyphosphate determination in pork meat

Aneta Jastrzębska and Edward Szłyk

Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarin Str., 87-100 Toruń, Poland

 

E-mail: aj@chem.uni.torun.pl

Received: 7 July 2008  Revised: 9 December 2008  Accepted: 15 December 2008

Abstract: Application of 31P NMR for qualitative and quantitative determination of added phosphorus compounds in meat samples is described. Furthermore, usefulness of the proposed method for monitoring of poly- and pyrophosphates hydrolysis in meat is discussed. Calibration curves based on the 31P resonance line areas were elaborated for Na3P3O9, Na5P3O10, Na2H2P2O7, and K4P2O7 resulting in linearity (R 2 = 0.9976, 0.9953, 0.9974, and 0.9524, respectively), detection limits (DL from 0.0018 mol L−1 for Na3P3O9 to 0.0070 mol L−1 for K4P2O7), and quantification limits (QL from 0.0060 mol L−1 for Na3P3O9 to 0.0234 mol L−1 for K4P2O7). The developed procedure was applied for laboratory prepared meat samples and compared with the standard UV-VIS method. The minimal sample pretreatment, obtained within-day precision (CV ≤ 2.0 %) and accuracy (as recovery ≥ 95 %) suggest 31P NMR as an alternative method of phosphorus determination in food analysis.

Keywords: 31P NMR - pork meat - determination - added polyphosphates

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-009-0042-6

 

Chemical Papers 63 (4) 414–419 (2009)

Tuesday, June 18, 2024

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