آذرباد ح، مظاهری تهرانی م و رشیدی ح، تعیین ویژگی های شیمیایی، حسی و بافت دستگاهی نان بربری با گلوتن کاهش یافته، حاصل از اختلاط آرد گندم و ارزن، 1395، پژوهش های صنایع غذایی (دانش کشاورزی)، 26، 139-149.
میرزاعلیزاده ع، محسنی م، زمانی ع، کمالی ک، ارزیابی باقیمانده سدیم هیدروسولفیت در محصول قند واحدهای تولیدی استان زنجان و بررسی امکان اندازه گیری جایگزین، 1393، مجله بهداشت مواد غذایی، 4، 31-44.
استاندارد ملی ایران شماره 2628، 1393 تجدید نظر سوم، نان های سنتی – ویژگی‌ها و روش‌های آزمون، ICS: 67.060
Bridwell H, Dhingra V, Peckman D, Roark J, Lehman T, 2010. Perspectives on Method Validation Importance of Adequate Method Validation. The Quality Assurance Journal 13: 72-77.
Houben A, Höchstötter A, Becker T, 2012. Possibilities to increase the quality in gluten-free bread production. European Food Research and Technology. 235: 195-208.
Jenke DR, 2006. Chromatographic Method Validation: A Review of Current Practices and Procedures. Journal of liquid chromatography and related technologies 719-736
Kucukatay V, Agar A, Gumusiu S, Yarqicoqlu P, 2007. Effect of sulfur dioxide on active and passive avoidance in experimental diabetes mellitus: relation to oxidant stress and antioxidant enzymes. International Journal of Neuroscience 117: 1091-1107.
Liman L, Stella C, Hongfang J, Chaoshu T, junbao D, 2011. Endogenous generation of sulfur dioxide in rat issues. Biochemical and biophysical research communications 415: 61-67.
Meksi N, Ticha MB, Kechida M, Mhenni M, 2012. Using of ecofriendly α-hydroxycarbonyls as reducing gents to replace sodium dithionite in indigo dyeing processes. Journal of Cleaner Production. 24: 149-158.
Meng Z, 2003. Oxidative damage of sulfur dioxide on various organs of mice: sulfur dioxide is a systemic oxidative damage agent. Inhalation toxicology 15: 181-195.
Moharana, AK, Banerjee M, Panda S, Muduli J.N, 2011. Development and validation of UV pectrophotometric method for the determination of mesalamine in bulk and tablet formulation. Int J Pharm Pharm Sci 3: 19-21.
Orazzo F,.Nespoli N, Lto K, Tassinari D, 2009. Air pollution, aeroallergens, and emergency room visits for acute respiratory diseases and gastroenteric disorders among young children in six Italian cities. Environmental health perspectives 117: 1780-1785
Prim-Martin P, Van de Pijpekamp A, Van Vliet T, De Jongh H, Plijter J, Hamer R J, 2006. The role of the gluten network in the crispness of breadcrust. Journal of Cereal Science. 43: 342-352.
Riedel F, Naujukat S, Ruschoff J, Petzoldet S, Rieger C.H.L, 1992. SO2-Induced Enhancement of Inhalative Allergic Sensitization Inhibition by Anti-Inflammatory Treatment. International archives of allergy and immunology 98: 386-391.
Swartz ME, Krull I, 1997. Analytical method development and validation. CRC Press.Wrasse-Sangoi M, Trevisan Secretti L, Fração Diefenbach I, Bueno Rolim C.M, Sangoi M, 2010. Development and validation of an UV spectrophotometric method for the determination of aliskiren in tablets. Química Nova 33 1330-1334.
Modification and validation of quantitative measurements of blankit in traditional bread by spectrophotometry
M Shafaghi1, O Molavi2, J Valipour3 and Ali Asghar Hamidi, 4*
Received: October 11, 2017 Accepted: December 20, 2017
1MSc, Food and Drug safety research center, Tabriz University of Medical Sciences, Tabriz, Iran
2Assistant Professor, Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
3PhD Student, Department of Analytical Chemistry, Faculty of Chemistry, Tabriz University, Tabriz, Iran
4Assistant Professor, Food and Drug safety research center, Tabriz University of Medical Sciences, Tabriz, Iran
Abstract
Historically bread has been a popular food for many generations. Bread is the most consumed food around the world, therefore the regulatory offices must be held accountable for ensuring the safety and quality of bread production. The addition of blankit (sodium dithionite) and baking soda to bread is a form of fraud and irresponsible manipulation that has found its way into bread production methods, whether deliberate or not. The addition of the raising agents such as blankit (sodium hydrosulfite) and baking soda, even in very small quantities, has been known to have negative impacts on the health of people. Therefore, there have been attempts for detection of these types of raising agents in bread using qualitative methods which have not been successful for detection of the small amount of blankit (sodium dithionite) and baking soda in bread dough. Therefore, the development of sensitive and accurate methods for detection and quantification of these types of raising agents in bread is an unmet need. Here we purpose to develop a suitable and valid method for quantification of trace amount of blankit in bread dough. We used standard # 2628 method of The Institute of Standards and Industrial Research of Iran for quantification of these raising agents and made slight modifications (A freshly prepared rosaniline solution was used and the quantification was done on bread dough samples instead of the baked bread). The bread dough samples were spiked with blankit standard solutions and then the samples were quantified at 560nm by spectrophotometry. The R² for the calibration curve was 0.999 indicating the linearity of the developed method. The recovery percent in accuracy factor for two spiked samples were found to be 89.805 and 103.3, respectively. The sensitivity of the method for 3 selected samples were 0.329, 0.242, and 0.203 ppm. The LOQ was calculated to be 0.05 ppm for the developed method. These data indicate that the developed method is a valid and sensitive method for antification of blankit in bread dough.
)