Measurement of bromate in bread by high performance liquid chromatography with post‐column flow reactor detection

An analytical procedure was developed to measure bromate residues in baked goods using a sequence of clean‐up procedures followed by high performance liquid chromatography (HPLC) with a post‐column reaction for oxidants. Deionized water was used to extract bromate from bread samples. The extract was treated with a C‐18 solid phase extraction column to remove lipids, a cation exchange column with the silver cation to remove chloride, and an ultrafiltration membrane to remove proteins. Further treatment of the extract with the sodium form of a propylsulphonic acid ion exchange column was necessary to remove the silver that leached from the silver column. The method had a detection limit of 3 ng/g in baked goods. Recoveries of bromate from breads ranged from 73 to 86% at a fortified bromate level of 5–100 ng/g. Pullman‐type white bread, produced by a sponge and dough method, was prepared in our laboratory for measurement of residual bromate. The dough was scaled in three different weights at different specif...