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Determination of Phytic Acid in Foods by Ion Chromatography with Post‐Column Derivatization
Author(s) -
PHILLIPPY B. O.,
JOHNSTON M. R.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13449.x
Subject(s) - phytic acid , bran , chromatography , chemistry , ion chromatography , derivatization , ion exchange , soy flour , ion , ion exchange resin , high performance liquid chromatography , food science , organic chemistry , raw material
An ion chromatographic method to determine phytic acid in foods, which allows for the direct injection of extracts into the column without need of a prepurification step, was developed. Infant formula powder, soy flour, soy isolate, wheat bran, and wheat bread were analyzed using the new ion chromatographic method and an ion exchange method. Phytic acid determined with the ion chromatographic method ranged from 0.2% for infant formula powder to 3.28% for wheat bran. The generally lower values found using the ion chromatographic method compared to the ion exchange method are attributed to the measurement of interfering substances such as breakdown products of phytic acid by the ion exchange procedure.