Determination of bromate in bread by capillary gas chromatography with a mass detector (GC/MS)

A sensitive method was developed for the determination of bromate in bread by capillary gas chromatography with a mass detector (GC/MS). Bromate was extracted with water from bread samples. After centrifugation, the supernatant was filtered and Cl− was removed by an OnGuard‐Ag cartridge column. The mixture was absorbed on a DEA solid phase extraction column and washed with water. Bromate was then eluted with 3 Mpotassium chloride solution. Two ml of 4 × 10−3 Mstyrene monomer solution (washed with 1% sodium hydroxide solution before use), 1 ml 0.01 M potassium bromide solution and 1 ml sulphuric acid were added to the eluent and shaken vigorously. The styrene bromo derivative (α‐bromomethyl‐benzenemethanol[2‐bromo‐l‐phenylethanol]) was extracted with 2 ml n‐hexane, and determined by GC/MS. Recoveries of bromate from breads were in the range 91.3–98.1% (0.03–0.5 μg/g), and the limit of detection was 0.03 μg/g. Pullman and open top types of white bread, produced by a sponge and dough method and a short proce...