Padronização de metodologia para determinação de ácido propiônico em pães de forma

Some kinds of bread for sandwiches are susceptible to contamination by mold and yeast. Therefore, the brazilian food law allows the use of propionate salts to prevent growth of these microorganisms. The maximum level allowed is 0.2%. Gas chromatographic analysis is the method used to quantify propionic acid, which must be extracted from bread that contains these salts, usually calcium propionate. Several tests were performed, using different extraction methods such as steam distillation or extraction with ether containing 0.3% phosphoric acid or 0.05 M formic acid. Three different chromatographic columns and three different internal standards - isovaleric acid, butyric acid and isobutyl methyl ketone (MIBK) were tested. The use of a DEGS column, with butyric acid as internal standard and extraction of propionic acid with 3% formic acid in ether was chosen. The recovery of calcium propionate from a standard solution by this method was 97.4%, while that obtained with samples of bread spiked with this salt was 85%. This method was found to be rapid, precise and easy to execute.