Bromate Analysis System
Bromate Analysis System
For high-sensitivity and high-precision measurement of bromate ions in drinking water and foods
With the widespread use of ozonation for treating tap water from public water systems, there is increasing concern regarding bromates and other oxides of halogen acids. In particular, since bromates are carcinogenic, there is demand for high-sensitivity analysis to µg/L levels.
This system can be used either for analyzing bromates in drinking water using the tribromate ion method or for analyzing residual bromates in food products using the o-dianisidine method, and enables quantitation of trace quantities of bromates with high sensitivity and precision. *
* System configurations may vary depending on the reaction method
Features
<ol><li>Detects bromates at concentrations less than µg/L levels using Shimadzu's highly-regarded post-column derivatization reaction technology and a high-sensitivity UV-VIS detector
Highly sensitive analysis is possible using either the tribromate ion method (268 nm) or o-dianisidine method (450 nm).
</li><li>Oxides of halogen acids are quantitated simultaneously
Iodate ions and chlorite ions are quantitated simultaneously as oxides of halogen acids.
</li><li>High flexibility
Since the system is based on a high-performance Prominence series system, it can also be used to analyze pesticides* and other substances as well. (* Substances capable of UV detection) </li></ol>
Example of Tap Water Analysis (Tribromate Ion Method)
To analyze bromate ions in tap water, a cation exchange column is used with post-column derivatization detection based on the tribromate ion method. The lower figure to the right shows results of analyzing tap water. The upper figure shows the results of analyzing tap water with a standard bromate ion substance spiked to a concentration of 1 ppb (0.001 mg/L).
Example of Bread Analysis o-Dianisidine Method
In this example, potassium bromate residue in bread was detected by post-column derivatization using a reversed-phase column (ODS) and the o-dianisidine method. The figures to the right show the results from analyzing a bread sample (lower) and the bread sample spiked with a standard substance (upper) (250 µg bromate added to 10 g of bread). (The measurement detects bromate ions. If bromic acid, potassium bromate, or sodium bromate is dissolved in water, a similar detection result would be obtained.)
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