Determination of nitrogen contents in food additives by combustion method

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  • Nishizaki Yuzo
    a) Division of Food Additives, National Institute of Health Sciences *) Present affiliation: Department of Food and Life Sciences, Toyo University
  • Toriumi Eisuke
    b) Osaka Saito Laboratory, Japan Food Research Laboratories
  • Nakanishi Takashi
    c) Tama Laboratory, Japan Food Research Laboratories
  • Ishizuki Kyoko
    a) Division of Food Additives, National Institute of Health Sciences
  • Sugimoto Naoki
    a) Division of Food Additives, National Institute of Health Sciences
  • Sato Kyoko
    a) Division of Food Additives, National Institute of Health Sciences

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Other Title
  • 燃焼法による食品添加物中の窒素定量分析
  • ネンショウホウ ニ ヨル ショクヒン テンカブツ チュウ ノ チッソ テイリョウ ブンセキ

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Abstract

In this study, we examined whether the combustion method, which is simple and rapid, can be used as an alternative to the conventional Kjeldahl method for nitrogen determination of food additives in Japan’s Specifications and Standards for Food Additives. We compared the nitrogen contents from the combustion method and Kjeldahl method using six food additives: Casein, Sodium Casein, Caramel III, Carob Bean Gum, Thaumatin, and Macrophomopsis Gum. As a result, the combustion method was validated as an alternative method to the Kjeldahl method without changing the current specifications.

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