ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

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)