Improvement and Validation of an Analytical Method for Propionic Acid and Salts (Sodium, Calcium, and Potassium) in Foods; 식품 중 프로피온산 및 염류(나트륨, 칼슘, 칼륨)의 분석법 개선 및 검증

초록

This study aimed to improve and validate an analytical method for propionic acid and salts (sodium, calcium, and potassium) in foods using a gas chromatography-flame ionization detector (GC-FID) based on the International Conference on Harmonization guidelines. Since potassium propionate is an undesignated food additive in Korea, we investigated whether it could be analyzed with propionic acid and salts (sodium, calcium), which have been previously designated in Korea. Our results showed that propionic acid and salts (sodium, calcium, and potassium) had the same retention time when the optimized analytical method was performed using GC-FID. The bread sample was spiked with propionic acid (PA), sodium propionate (SP), calcium propionate (CP), and potassium propionate (PP). The correlation coefficient of the calibration curve was R2≥0.999 and the recovery rates were 85.84∼111.66%, with a relative standard deviation of 0.08∼2.13%. The limit of detection and limit of quantification in the bread samples ranged from 1.02 to 1.83 μg/mL and 3.09 to 5.55 μg/mL, respectively. The residual rate of propionic acid and salts in foods tended to decrease under various storage conditions. These results suggested that the improved and validated GC-FID analytical method is suitable for detecting and quantifying undesignated PP in food samples using designated PA, SP, and CP. © 2024 The Korean Society of Food Science and Nutrition.

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