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Determination of stearoyl lactylate in starchy products using liquid chromatography method after hydrazine derivation

Vu Thi Nhat Le Vu Thi Trang Trinh Yen Nhi Le Viet Ngan Nguyen Nhu Thuong Le Thi Thuy Luu Thi Huyen Trang Cao Cong Khanh Dinh Viet Chien Le Thi Phuong Thao Le Thi Hong Hao Nguyen Thi Anh Huong
Received: 21 Mar 2024
Revised: 12 May 2024
Accepted: 12 May 2024
Published: 29 Jun 2024

Article Details

How to Cite
Vu Thi Nhat Le, Vu Thi Trang, Trinh Yen Nhi, Le Viet Ngan, Nguyen Nhu Thuong, Le Thi Thuy, Luu Thi Huyen Trang, Cao Cong Khanh, Dinh Viet Chien, Le Thi Phuong Thao, Le Thi Hong Hao, Nguyen Thi Anh Huong. "Determination of stearoyl lactylate in starchy products using liquid chromatography method after hydrazine derivation". Vietnam Journal of Food Control. vol. 7, no. 2 (en), pp. 89-100, 2024
PP
89-100
Counter
26

Main Article Content

Abstract

Sodium stearoyl lactylate (SSL) is an emulsifying agent that significantly enhances dough volume, surface area, and structural integrity while also increasing air retention even with a small amount of yeast added. Its remarkable properties extend to improving preservation quality, facilitating finer slicing, and inhibiting microbial proliferation, thereby reducing shortening. Owing to these benefits, SSL finds extensive application in the production of starch-containing industrial products. In this study, SSL was quantified following the hydrazine derivatization stage using the HPLC-PDA method. The lactate derivative was analyzed on a C18 column with a gradient program comprising 0.1% formic acid and acetonitrile. The method was validated and met the AOAC requirements for good linearity (R2 = 1). The limits of detection (LOD) and limits of quantification (LOQ) were 2.00 mg/kg and 6.66 mg/kg SSL for bread samples; 1.45 mg/kg and 4.82 mg/kg for biscuit samples. Precision was performed on spiked bread and biscuit matrices with relative standard deviations of repeatability RSDr = 1.91% and 3.07%, respectively; the relative standard deviation of reproducibility (RSDR) was 4.22% and 3.47%. Recovery values ranged between 95.1% and 105% for bread and 95.4% to 104.7% for biscuits. The validated method was subsequently applied to analyze SSL content in 20 different starchy products purchased in the Hanoi market.

Keywords:

Stearoyl lactylate, SSL, nitrophenyl hydrazine, starchy products, HPLCPDA.

References

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