Use of Dialysis and Liquid–Liquid Extraction for the Determination of Propionic Acid by Gas Chromatography

Abstract

A simple and efficient method for the determination of propionic acid PA in foods was developed. The sample was cleaned up by dialysis, and PA in the resulting solution was extracted into ethyl acetate for GC analysis. Sodium sulfate was used as a salting-out agent in the extraction process, and GC-FID and GC-MS were successfully applied to the determination and confirmation of PA, respectively. The recoveries were in the range of 98.9-104.4 at the addition level of 0.2 g/kg from 6 foods, bread, cake, cheese, worcester sauce, vinegar-pickles and yogurt. To evaluate the performance of the developed method, recoveries from bread, cake and cheese were compared with those of the notified method at the maximal allowable addition level of PA as a preservative for each food. Recoveries of 98.2-99.5 for the developed method and 91.2-92.0 for the notified method were obtained. The analytical limit was 0.1 g/kg in samples for both determination and confirmation.

Behavioural and brain ultrastructural changes following the systemic administration of propionic acid in adolescent male rats. Further development of a rodent model of autism

“…High levels of Clostridia, Desulfovibrio or Bacteroidetes (bacteria, which produce PPA directly or indirectly), frequently present in the gut of ASD patients (Finegold, Summanen, Downes, Corbett, & Komoriya, ; Gora et al, ). In addition, PPA is often added to processed carbohydrate containing foods many ASD children crave (Sasaki et al, ; Scotter, Thorpe, Reynolds, Wilson, & Strutt, ), which, in addition to gastric absorption, further increase the additional production of this fatty acid in the gut microbiome (MacFabe, ; Scotter et al, ).…”

Capillary electrophoresis with capacitively coupled contactless conductivity detection for the determination of propionate and sorbate in bread

“…Reliable, fast, and simple analytical methods for evaluating the safety and quality control regarding the addition of propionate and sorbate in bread are required. Although several works in the literature have reported the determination of propionate and sorbate in food samples [6][7][8][9][10][11][12][13], only in few papers both preservatives were simultaneously determined [14][15][16][17][18][19]. GC is the most used analytical technique for the determination of these preservatives in food [10,[20][21][22][23][24][25].…”