Simultaneous and rapid determination of added phosphorus(V) compounds in meat samples by capillary isotachophoresis

Abstract

One-dimensional capillary isotachophoretic method (CITP) for the simultaneous determination of added phosphorus(V) compounds (ortho-, pyro- and tripolyphosphates) in pork meat is described. The calibration curves were obtained for KH2PO4, K4P2O7, Na2H2P2O7, Na3P3O9, Na5P3O10 resulting in linearity (R2 = 0.9996, 0.9998, 0.9991, 0.9978 and 0.9994, respectively). Detection limits ranged from 0.4 mg P/L for potassium pyrophosphate (PP) to 1.1 mg P/L for trisodium trimetaphosphate (TTP) and quantification limits ranged from 1.2 mg P/L for PP to 3.7 mg P/L for TTP. The repeatabilities of within-day and between-days analysis were ?2.27% and ?4.89% for relative step height, respectively. The developed procedure was applied for added phosphates determination in meat samples. The minimal sample pretreatment and presented results make CITP an alternative to the existing methods of meat analysis. © 2007 Swiss Society of Food Science and Technology.