Determination of phytic acid by capillary isotachophoresis combined with capillary zone electrophoresis (abstract only)

The aim of this work was to find convenient method for detection of plant material in meat products. The adulteration of meat products is still actual problem, because meat products are cheaper with plant material. The Decree No. 264/2003 of the law No. 110/1997 is dealing with meat and meat products. The methods used for assessing plant material in food are based on the determination of some characteristic plant constituents such as proteins, flavonoids, sitosterol, cellulose, cellobiose, α-(1,6)-galactosyl-oligosaccharides and DNA. The main disadvantage of these methods is complicated sample treatment before analysis. Phytic acid (myo-inositol-1,2,3,4,5,6-hexakisdihydrogenphosphate) was chosen as a marker of plant in meat products, because it occurs in many important crop-plant. Phytic acid is common component in cereal grains, legumes and seeds. Flours and isolates from this plant material are usually used as additives for the meat products. On-line coupled capillary isotachophoresis (CITP) with capillary zone electrophoresis (CZE) with conductivity detector offers the separation of phytic acid from sample matrix without complicated sample treatment. This combination of CITP and CZE is suitable for the analysis of trace ionogenic components present in a large excess of matrix ions. The method was check on several flours and real mixtures, which are added to meat products in meat factories and next on the model samples prepared with 1-5% addition of additives to meat and on the commercial samples obtained from the Czech market.