Determination of Potassium Bromate in Foods by High Performance Liquid Chromatography

A method was developed for the determination of bromate in bread and fish paste products by high performance liquid chromatography (HPLC) with a post-column derivatization procedure based on the formation of triiodide ion by the reaction of bromate and iodide.Bromate was extracted with water from samples. The extract was cleaned up by the use of a Bond Elut SAX column (perchlorate form) with 0.04M sodium perchlorate solution (pH 3.5, perchloric acid) as an eluent. Bromate was separated on a column packed with Zorbax SAX by using 0.04M sodium perchlorate solution (pH 3.5, perchloric acid) as a mobile phase, with detection at 350nm.The calibration curve was linear in the range from 2.5ng to 50ng. The recoveries were 79.0-87.3% from bread and 75.6-81.3% from fish paste products. The detection limit was 0.05ppm.