鉄強化食品中の二価及び三価鉄の比色法による分別定量法の開発とその食品添加物の規格試験への応用

DOI

書誌事項

タイトル別名
  • Discriminative Determination of Ferrous and Ferric Ion in Iron-Enriched Foods by Colorimetry and Application to Specification Test of Japanese Standards of Food Additives

抄録

A simple discriminative determination method for ferrous and ferric ion in iron-enriched foods was developed.<br>The sample was sonicated with 0.5N hydrochloric acid, n-hexane and sodium chloride for extraction. After centrifuging, the lower layer was filtered and the filtrate was used as the test solution. A 5ml portion of the test solution was accurately taken into each tube, A and B, and a hydroxylamine hydrochloride solution was added to tube A. An o-phenanthroline solution was added to both tubes, and water was added to make exactly 20ml. Absorbance of these solutions was determined at 510nm. Contents of ferrous and ferric ion were obtained from the absorbance of the reaction mixtures in the tubes as (Abs. B) and (Abs. A-Abs. B), respectively. The lower limit of detection of both ions was 5μg (as iron). This method showed good recovery and reproducibility. the method was applied to the determination of ferrous and ferric ions in regulated commercial foods. This procedure is applicable as a specification test of the Japanese Standards of Food Additives

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 35 (5), 538-542_1, 1994

    公益社団法人 日本食品衛生学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390282679204109952
  • NII論文ID
    130003453531
  • DOI
    10.3358/shokueishi.35.538
  • ISSN
    18821006
    00156426
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

問題の指摘

ページトップへ