Application of 31P NMR for added polyphosphate determination in pork meat

Abstract

AbstractApplication of 31P NMR for qualitative and quantitative determination of added phosphorus compounds in meat samples is described. Furthermore, usefulness of the proposed method for monitoring of poly- and pyrophosphates hydrolysis in meat is discussed. Calibration curves based on the 31P resonance line areas were elaborated for Na3P3O9, Na5P3O10, Na2H2P2O7, and K4P2O7 resulting in linearity (R 2 = 0.9976, 0.9953, 0.9974, and 0.9524, respectively), detection limits (DL from 0.0018 mol L−1 for Na3P3O9 to 0.0070 mol L−1 for K4P2O7), and quantification limits (QL from 0.0060 mol L−1 for Na3P3O9 to 0.0234 mol L−1 for K4P2O7). The developed procedure was applied for laboratory prepared meat samples and compared with the standard UV-VIS method. The minimal sample pretreatment, obtained within-day precision (CV ≤ 2.0 %) and accuracy (as recovery ≥ 95 %) suggest 31P NMR as an alternative method of phosphorus determination in food analysis.