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Food Chem. 2017 Jun 15;225:162-166. doi: 10.1016/j.foodchem.2017.01.019. Epub 2017 Jan 5.

Determination of phospholipids in soybean lecithin samples via the phosphorus monoxide molecule by high-resolution continuum source graphite furnace molecular absorption spectrometry.

Author information

1
Universidade Federal da Bahia, Instituto de Química, Departamento de Química Analítica, Campus Universitário de Ondina, 40170-115 Salvador, Bahia, Brazil.
2
Universidade Federal da Bahia, Instituto de Química, Departamento de Química Analítica, Campus Universitário de Ondina, 40170-115 Salvador, Bahia, Brazil; INCT de Energia e Ambiente - Universidade Federal da Bahia, Instituto de Química, Campus Universitário de Ondina, 40170-115 Salvador, Bahia, Brazil.
3
Universidade Federal da Bahia, Instituto de Química, Departamento de Química Analítica, Campus Universitário de Ondina, 40170-115 Salvador, Bahia, Brazil; INCT de Energia e Ambiente - Universidade Federal da Bahia, Instituto de Química, Campus Universitário de Ondina, 40170-115 Salvador, Bahia, Brazil. Electronic address: lsgt@ufba.br.

Abstract

This paper presents a method for determining phospholipids in soybean lecithin samples by phosphorus determination using high-resolution continuum source graphite furnace molecular absorption spectrometry (HR-CS GF MAS) via molecular absorption of phosphorus monoxide. Samples were diluted in methyl isobutyl ketone. The best conditions were found to be 213.561nm with a pyrolysis temperature of 1300°C, a volatilization temperature of 2300°C and Mg as a chemical modifier. To increase the analytical sensitivity, measurement of the absorbance signal was obtained by summing molecular transition lines for PO surrounding 213nm: 213.561, 213.526, 213.617 and 213.637nm. The limit of detection was 2.35mgg-1 and the precision, evaluated as relative standard deviation (RSD), was 2.47% (n=10) for a sample containing 2.2% (w/v) phosphorus. The developed method was applied for the analysis of commercial samples of soybean lecithin. The determined concentrations of phospholipids in the samples varied between 38.1 and 45% (w/v).

KEYWORDS:

HR-CS GF MAS; Phospholipids; Phosphorus; Phosphorus monoxide; Soybean lecithin

PMID:
28193410
DOI:
10.1016/j.foodchem.2017.01.019
[Indexed for MEDLINE]
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