Determination of total phosphorus in soya food samples by capillary isotachophoresis (cITP)

Capillary isotachophoresis (cITP) was applied for the determination of total phosphorus in soya food. The leading electrolyte was 8 mM HCl adjusted with β-alanine to pH=3.55 plus 3 mM bis–tris-propane and 0.2% hydroxyethylcellulose, whereas the terminating electrolyte 5 mM citric acid. Obtained results were compared with the spectrophotometric method. The correlation coefficients were 0.9996 for cITP and 0.9986 for standard method indicating the satisfactory precision of the calibration curves. The separation of anions was achieved within 25 min. Accuracy was determined using standard reference material (non-fat milk powder) and recovery assay based on standard additions method. Obtained results were discussed in respect to the accuracy and statistical parameters. Satisfactory values of recovery ranged between 99.22 and 99.85%, whereas R.S.D.<1% what demonstrate the advantage of cITP method in the routine analyses of phosphorus content in food samples.