食品添加物としての高度サラシ粉と亜塩素酸ナトリウムの確認法および分別定量法の検討

概要

論文の詳細を見る
Discriminative methods for determination high-test hypo-chlorite (Ca(ClO)_2 as a main component) and sodium chlorite (NaClO_2) as food additives were described. The quantity of calcium contained in samples was determined by chelatometric titration using disodium ethylenediaminetetraacetate (EDTA) after high-test hypo-chlorite was allowed to react with acetic acid. Sodium insamples was determined by flame-spectrophotometry at 589 nm. Determination of hypo-chlorite and chlorite was carried out by two-step iodometry. The coefficient variations of data obtained by these methods were less than ±2% on repeated runs. Although molar concentration ratios of calcium in high-test hypochlorite was higher than those of anions, and were not constant, disctiminative determination of high-test hypo-chlorite and sodium chlorite in their mixed samples was possible by use of the two-step iodometry. These methods were useful for the discriminative determination of these breaching and bacteriocidal agents.
日本食品化学学会の論文
1996-03-29