Determination of Residual Benzoylperoxide in Wheat Flour and Wheat Products

Abstract

Residual benzoylperoxide was extracted with organic solvent from food, separated by column chromatography and determined by gas chromatography after decomposition to bonzoic acid. Benzoylperoxide was effectively extracted from food under neutral condition without decomposition to benzoic acid. Benzolyperoxide could be eluted and bonzoic acid could not be eluted from silica gel column (1.5×10cm) by ethylether·n-hexane (1:9) solution. Benzoylperoxide was completely changed to benzoic acid by the reaction with potassium iodide. The recoveries of benzoylperoxide added to wheat flour and wheat noodles were approximately 90% at 30ppm levels and the detection limit was 0.5ppm.