Improved Determination Method for Sodium Carboxymethylcellulose in Various Foods

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Other Title
  • 食品中の維繊素グリコール酸ナトリウムの分析法

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The method for the determination of sodium carboxymethylcellulose (CMC) in various foods, based on the “Sanitary Inspection Guide”, was improved.<br>Fat was removed from the sample by acetone extraction and the solution was centrifuged. The precipitate was dissolved in diluted ammonia water and treated with protease and pectinase to decompose protein and pectin, respectively, then CMC was precipitated selectively as Cu-CMC by addition of cupric sulfate solution. The precipitate was dissolved in alkaline solution and passed through a gel permeation chromatographic column (Toyopearl HW-60F, 1.5×30cm) with 0.1N ammonium buffer in order to remove low-molecular-weight substances which interfere with the determination of CMC. Finaly, CMC was determined by a colorimetric method using 2, 7-dihydroxynaphthalene solution. The recovery of CMC at the level of 0.2% was more than 70%, and the detection limit was as low as 0.004%.<br>When CMC contents in commercial foods were determined by this method, milk beverage contained approximately 0.2% and cream powder contained 0.003%.

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Details 詳細情報について

  • CRID
    1390282679201763456
  • NII Article ID
    130003692526
  • DOI
    10.3358/shokueishi.25.505
  • ISSN
    18821006
    00156426
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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