食塩中のフェロシアン化物の分析

概要

論文の詳細を見る
Simple method for the analysis of ferrocyanides in food grade salts was examined in detail by colorimetric method. After the addition of Iron sulfate (II) to a sample solution of salts containing ferrocyanide (FC), FC started to form a complex with ferric ion causing the solution to turn blue (prussian blue reaction). The blue color was determined by spectrophotometer at 720 nm. A calibration curve showed good linearity in the range of 1 to 15 mg /kg of FC. Some heavy metals were found to competitively interfere with this reaction, but in our investigations, most of the salts did not contain inhibitory levels of these metals. Recoveries of ferrocyanide added at the level of 5 mg/kg to various kinds of salts were 91.1- 105.5%. Coefficients of variation reproducibility were below 4%. This simple method is applicable to the quantitative analysis of FC remaining in the salts.
日本食品化学学会の論文
2004-04-27