麵粉及麵糰中溴酸鉀、過氧化二苯甲醯及偶氮二碳醯胺之調查

INVESTIGATION OF POTASSIUM BROMATE, BENZOYL PEROXIDE AND AZODICARBONAMID IN FLOUR AND DOUGH SPECIMENS

本計畫自民國83年12月至84年5月抽樣麵糰檢體25件，進口麵粉檢體13件及價購市售國產麵粉檢體12件，共計50件。麵糰檢體檢驗溴酸鉀，麵粉檢體檢驗溴酸鉀、過氧化二苯甲醯及偶氮二碳醯胺。溴酸鉀之檢驗方法係取檢體加水均質後離心，取上層液加丙酮，濾液濃縮後加水定容，經anion cartridge處理後，利用後置反應HPLC分析。過氧化二苯甲醯將檢體以乙腈萃取，過濾後進行高效液相層析。偶氮二碳醯胺將檢體加丙酮萃取，以濾紙過濾後，於40～45℃減壓濃縮，殘留物以0.5% K2HPO4溶解後，利用高效液相層析法定量。依上述方法檢測結果三種漂白劑均未檢出。

A total number of fifty dough and flour samples were obtained between December 1994 to May 1995. The samples included twenty five local specimens of dough, thirteen imported flour samples and twelve local flour samples. Potassium bromate was extracted with water from each sample. following centrifugation , the supernatant was mixed with acetone, then filtered. The filtrate was evaporated and cleaned by an anion Bromate was determined cartridge by high performance liquid chromatography (HPLC) with a postcolumn derivatization procedure. To determine BP, each sample was extracted with acetonitrile, sonicated and filtered. Final preparations were determined by HPLC. ADA was extracted with acetone, and an aliquot of each extract was evaported. The residue was dissolved with 0.5% K2HPO4, then determined by HPLC. No potassium bromate, BP and ADA were found in any of the samples analyzed.