Analysis of Phytic Acid in Foods by HPLC

Abstract

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 C 18 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% H 2 SO 4 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.