Analysis of Phytic Acid in Foods by HPLC |
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| Authors: | A L CAMIRE F M CLYDESDALE |
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| Affiliation: | Authors Camire and Clydesdale are affiliated with the Dept. of Food Science &Nutrition, Massachusetts Agricultural Experiment Station, Univ. of Massachusetts, Amherst, MA 01003. |
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| Abstract: | A quantitative HPLC method for the analysis of phytic acid in foods was developed based on the precipitation of phytic acid with ferric chloride followed by conversion to sodium phytate before injection onto a C18 reversed-phase column. Standard food grade wheat bran samples were analyzed by the method of standard addition and recovery of phytic acid ranged from 99 – 103%. 3% H2SO4 was found to be as effective as 3% TCA in the extraction of phytic acid. AAS was shown to be potentially valuable as a metal specific detector for the HPLC of phytate-metal complexes. |
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