Determination of phosphate compounds in meat products by 31-Phosphorus Nuclear Magnetic Resonance spectroscopy with methylenediphosphonic acid after alkaline extraction

Modification of the extraction procedure and application of the ³¹P NMR method for the determination of polyphosphates in meat products were studied. In the elaborated procedure threefold water extraction at alkaline pH (borate buffer and 0.1 M EDTA) was applied. Furthermore, the new external standard for ³¹P NMR determination of phosphates was proposed. Obtained recoveries were between 95 and 99% and variation coefficients (CV) was ≤5%, indicating an increase in accuracy and the precision of the proposed procedure in relation to the spectrophotometric method. The described procedure of sample preparation with ³¹P NMR method was applied for the determination of polyphosphate additives in meat products. The satisfactory precision (CV = 0.39-3.40%) shows the benefit of the NMR method in the routine analysis of the phosphate ions in meat products.