Determination Method for Sodium Alginate in Foods

DOI Web Site 13 References

Bibliographic Information

Other Title
  • 食品中のアルギン酸ナトリウムの定量分析法
  • ショクヒン チュウ ノ アルギンサン ナトリウム ノ テイリョウ ブンセキホウ

Search this article

Abstract

An analytical method for the determination of sodium alginate in various foods was developed. Pectin and protein were removed from foods with 1.5mol/L sulfuric acid and 1mol/L magnesium sulfate-2.2mol/L sodium sulfate solution. Pectic substances in foods were removed as a precipitate with 1% sodium hydrogen carbonate solution. Alginic acid in the extract was precipitated as a copper salt, dissolved in 1mol/L ammonia water, and determined colorimetrically by means of a naphthoresorcinol reaction. The described method was applied to 18 kinds of food. The recovery of sodium alginate spiked at the level of 0.1% was more than 75%, except for soybean flour. The determination limit of the method was 0.002%. Sodium alginate was not detected in 18 kinds of food, but was detected in whipped cream, pudding and noodles at levels of 0.280%, 0.112% and 0.290%, respectively.

Journal

References(13)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top