Method for chemistry testing potassium bromate in flour, amendment or food

Abstract

The invention discloses a chemical test method of potassium bromate in flour, modifying agent or food, which comprises (1), processing sample composed of adding alkali into sample, heating and ashing, dissolving in water, adding acid to adjust pH at 2-5, moving all solution into a centrifugal pipe, controlling the pH value at 1-2, centrifugally treating and taking supernatant fluid, (2), testing potassium bromate composed of adding the supernatant with oxidant, vibrating and adding organic solvent, vibrating, laying and laminating, using distilled water as blank, using spectrophotometer to check the light absorption value of the organic solvent layer and indicating that the sample contains potassium bromate when the light absorption value is not lower than 0.010. The oxidant is strong one and the organic solvent is non-polar or weak-polar organic one. The invention provides a novel, simple, quick, sensitive and stable method for chemically checking potassium bromate in flour, modifying agent or food.

Description

technical field [0001] The invention relates to a detection method of potassium bromate, in particular to a chemical detection method of potassium bromate in flour, improver or food. Background technique [0002] Potassium bromate is a slow oxidizing agent. Potassium bromate was once considered one of the best dough conditioners in the baking industry. It was used in bread baking. At present, potassium bromate has been banned due to its safety problems. . However, because there is no safe and effective substitute, and some small manufacturers secretly use potassium bromate, therefore, how to detect potassium bromate in flour, improvers, and food is of great significance. At present, the qualitative and quantitative methods for pure potassium bromate are very perfect in the world, but in complex mixing systems such as flour improver and flour, the test method for potassium bromate is not perfect. For example: the qualitative and quantitative detection methods of bromate in ...

AI Technical Summary

Problems solved by technology

At present, the qualitative and quantitative methods for pure potassium bromate are very perfect in the world, but in complex mixing systems such as flour improver and flour, the test method for potassium bromate is not perfect

For example: the qualitative and quantitative detection methods of bromate in flour introduced by AACC-48-42 and AOAC 956.03 in the United States are basically the same. It is a general qualitative detection method for oxidants, not a specific detection method for potassium bromate, and the final detection results will be due to the presence of CaO in flour 2 Misjudgment caused by other oxidant substances that can be legally used

Now another method for measuring potassium bromate in flour, improver, and food is ion chromatography. Ion chromatography requires the use of special instruments, but the investment in equipment is large, which makes the promotion and application of this method have certain limitations. At present, domestic Most of the testing institutions in China do not have this equipment, and do not have the ability to use ion chromatography to detect potassium bromate, and it is even more inoperable for domestic flour and food companies. Flour companies cannot detect whether potassium bromate is contained in the improver at any time. Food companies It is impossible to detect whether potassium bromate is contained in flour raw materials at any time, which will cause great hidden dangers to the market regulation that potassium bromate is banned

At present, there is no other simple, rapid, sensitive and stable method for detecting potassium bromate in flour, improver and food