Determination of Total Phosphorus in Foods by Colorimetric Measurement of Phosphorus as Molybdenum Blue after Dry-Ashing: NMKL1 Interlaboratory Study

1994 ◽  
Vol 77 (6) ◽  
pp. 1557-1561 ◽  
Author(s):  
T Katrdna Pulliainen ◽  
Harriet C Wallin
Keyword(s):  
Standard Deviation ◽  
Relative Standard Deviation ◽  
Total Phosphorus ◽  
Phosphorus Content ◽  
Milk Powder ◽  
Molybdenum Blue ◽  
Colorimetric Measurement ◽  
Relative Standard ◽  
Dry Ashing

Abstract A spectrophotometric method in which the sample is dry-ashed in the presence of zinc oxide, and total phosphorus content is measured colorimetrically as molybdenum blue was evaluated by 12 participating laboratories from the Nordic countries. The study included potato flour, sausage, cold ham, infant formula powder, cheese, and skimmed milk powder. The materials were presented to the participants as 12 randomly coded samples of 2 blind duplicates of each material. The phosphorus content of the materials varied between 0.076 and 0.96 g/100 g. The relative standard deviation for repeatability of the method varied from 1.1% for 0.96 g phosphorus/100 g to 5.4% for 0.29 g phosphorus/100 g. The relative standard deviation for reproducibility varied from 3.6% for 0.96 g phosphorus/100 g to 7.7% for 0.23 g phosphorus/100 g.

scholarly journals Determination of Total Phosphorus in Foods by Colorimetry: Summary of NMKL Collaborative Study

1996 ◽  
Vol 79 (6) ◽  
pp. 1408-1410 ◽  
Author(s):  
T Katrhna Pulliainen ◽  
Harriet C Wallin
Keyword(s):  
Total Phosphorus ◽  
Phosphorus Content ◽  
Collaborative Study ◽  
Colorimetric Method ◽  
Milk Powder ◽  
Molybdenum Blue ◽  
Relative Standard ◽  
Standard Deviations ◽  
Skimmed Milk Powder

Abstract A collaborative study was conducted to validate a spectrophotometric–colorimetric method for determining total phosphorus in foods. The sample was dry-ashed in the presence of zinc oxide, and total phosphorus content was measured colorimetrically as molybdenum blue. Twelve laboratories from the Nordic countries participated in the study. The test materials included potato flour, sausage, cold ham, infant formula powder, cheese, and skimmed milk powder. Participants received 12 randomly coded samples of 2 blind duplicates of each material. Phosphorus contents of materials varied between 0.076 and 0.96 g/100 g. Relative standard deviations for repeatability of the method varied from 1.1% for 0.96 g phosphorus/100 g to 5.4% for 0.29 g phosphorus/100 g. Relative standard deviations for reproducibility varied from 3.6% for 0.96 g phosphorus/100 g to 7.7% for 0.23 g phosphorus/100 g. The colorimetric method for determination of total phosphorus in foods has been adopted first action by AOAC INTERNATIONAL as an NMKUAOAC INTERNATIONAL method.

scholarly journals Determination of Metals in Foods by Atomic Absorption Spectrometry after Dry Ashing: NMKL1 Collaborative Study

2000 ◽  
Vol 83 (5) ◽  
pp. 1204-1211 ◽  
Author(s):  
Lars Jorhem ◽  
G Afthan ◽  
G Cumont ◽  
H P Dypdahl ◽  
K Gadd ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Collaborative Study ◽  
Milk Powder ◽  
Absorption Spectrometry ◽  
Relative Standard ◽  
Dry Ashing ◽  
Zinc Concentrations

Abstract A method for determination of lead, cadmium, zinc, copper, and iron in foods by atomic absorption spectrometry (AAS) after dry ashing at 450°C was collaboratively studied in 16 laboratories. The study was preceded by a practice round of familiarization samples and another round in which solutions were distributed and the metals were determined directly by AAS. The study included 5 different foods (liver paste, apple sauce, minced fish, wheat bran, and milk powder) and 2 simulated diets. A single analysis was carried out with each sample. Suitable sample combinations were used as split-level combinations for determination of the repeatability standard deviation. The reproducibility relative standard deviation for each of the elements ranged from 20 to 50% for lead concentrations of 0.040–0.25 mg/kg, from 12 to 352% for cadmium concentrations of 0.001–0.51 mg/kg, from 4 to 8% for zinc concentrations of 0.7–38 mg/kg, from 7 to 45% for copper concentrations of 0.51–45 mg /kg, and from 11 to 14% for iron concentrations of 4–216 mg/kg.

Acid Digestion Determination of Iodine in Foods

1981 ◽  
Vol 64 (1) ◽  
pp. 71-74
Author(s):  
Peter W F Fischer ◽  
Mary R L’abbé
Keyword(s):  
Standard Deviation ◽  
Relative Standard Deviation ◽  
Colorimetric Method ◽  
Acid Digestion ◽  
Milk Samples ◽  
Relative Standard ◽  
Dry Ashing

Abstract A method for determining iodine in food is described. The samples were digested using a mixture of sulfuric, nitric, and perchloric acids. The iodine was determined by an automated colorimetric method based on the iodide-catalyzed reduction of Ce+4 by As+3. For milk samples, the relative standard deviation for the method was less than 3%, and the recovery of 125I added to milk and carried through the method ranged from 96 to 102%. The method was compared with 4 other procedures and was superior to alkaline dry ashing methods.

An Automated Procedure for the Determination of Ammonia in Tobacco

1972 ◽  
Vol 6 (4) ◽  
Author(s):  
P.F. Collins ◽  
W.W. Lawrence ◽  
J.F. Williams
Keyword(s):  
Standard Deviation ◽  
Relative Standard Deviation ◽  
Distillation Method ◽  
Relative Standard ◽  
Tobacco Sample ◽  
Automated Determination

AbstractA procedure for the automated determination of ammonia in tobacco has been developed. Ammonia is extracted from the ground tobacco sample with water and is determined with a Technicon Auto Analyser system which employs separation of the ammonia through volatilization followed by colourimetry using the phenate-hypochlorite reaction. The procedure has been applied to a variety of tobaccos containing from 0.02 to 0.5 % ammonia with an overall relative standard deviation of 2 %. The accuracy of the procedure as judged by recovery tests and by comparison to a manual distillation method is considered adequate

scholarly journals Indirect and Direct Determination of the Casein Content of Milk by Kjeldahl Nitrogen Analysis: Collaborative Study

1998 ◽  
Vol 81 (4) ◽  
pp. 763-774 ◽  
Author(s):  
Joanna M Lynch ◽  
David M Barbano ◽  
J Richard Fleming
Keyword(s):  
Standard Deviation ◽  
Nitrogen Content ◽  
Relative Standard Deviation ◽  
Collaborative Study ◽  
Direct Determination ◽  
Raw Milk ◽  
Method Performance ◽  
Relative Standard ◽  
Milk Casein

Abstract The classic method for determination of milk casein is based on precipitation of casein at pH 4.6. Precipitated milk casein is removed by filtration and the nitrogen content of either the precipitate (direct casein method) or filtrate (noncasein nitrogen; NCN) is determined by Kjeldahl analysis. For the indirect casein method, milk total nitrogen (TN; Method 991.20) is also determined and casein is calculated as TN minus NCN. Ten laboratories tested 9 pairs of blind duplicate raw milk materials with a casein range of 2.42- 3.05℅ by both the direct and indirect casein methods. Statistical performance expressed in protein equivalents (nitrogen ⨯ 6.38) with invalid and outlier data removed was as follows: NCN method (wt%), mean = 0.762, sr = 0.010, SR = 0.016, repeatability relative standard deviation (RSDr) = 1.287℅, reproducibility relative standard deviation (RSDR) = 2.146%; indirect casein method (wt℅), mean = 2.585, repeatability = 0.015, reproducibility = 0.022, RSDr = 0.560℅, RSDR = 0.841; direct casein method (wt℅), mean = 2.575, sr = 0.015, sR = 0.025, RSDr = 0.597℅, RSDR = 0.988℅. Method performance was acceptable and comparable to similar Kjeldahl methods for determining nitrogen content of milk (Methods 991.20, 991.21,991.22, 991.23). The direct casein, indirect casein, and noncasein nitrogen methods have been adopted by AOAC INTERNATIONAL.

Determination of Nitrate in Water by HPLC

2013 ◽  
Vol 448-453 ◽  
pp. 406-408
Author(s):  
Jing Liu ◽  
Xiao Na Ji ◽  
Qing Kai Ren ◽  
Sheng Shu Ai ◽  
Li Jun Wan ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Standard Deviation ◽  
Relative Standard Deviation ◽  
Recovery Rate ◽  
High Performance ◽  
Separation Efficiency ◽  
Fast Analysis ◽  
Relative Standard

We established a method fordetermination of nitrate in water by High Performance Liquid Chromatography(HPLC). The sample was analysed by HPLC-ADA and was quantitated by externalstandard method after being simply processed. This methd has the advantages ofhigh separation efficiency and fast analysis. The experiment result showed thatthe linearly dependent coefficient was0.994, the recovery rate was between 98.7%～105.7%,the relative standard deviation（RSD）wasless than 2.1 %, and the lowest detectable limit is 0.01ng (S/N=1.6).

scholarly journals Determination of 1,3-Dichloropropanol in Soy Sauce and Related Products by Headspace Gas Chromatography with Mass Spectrometric Detection: Interlaboratory Study

2005 ◽  
Vol 88 (5) ◽  
pp. 1404-1412 ◽  
Author(s):  
Sarah Hasnip ◽  
Colin Crews ◽  
Nicholas Potter ◽  
Paul Brereton ◽  
Henri Diserens ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Standard Deviation ◽  
Relative Standard Deviation ◽  
Internal Standard ◽  
Mass Spectrometric ◽  
Soy Sauce ◽  
Headspace Gas Chromatography ◽  
Relative Standard ◽  
Headspace Gas

Abstract An interlaboratory study was performed to evaluate the effectiveness of a headspace gas chromatography (GC) method for the determination of 1,3-dichloro-propan-2-ol (1,3-DCP) in soy sauce and related products at levels above 5 ng/g. The test portion is mixed with an internal standard (d5-1,3-DCP) and ammonium sulfate in a sealed headspace vial. After achieving equilibrium, the headspace is sampled either by gas-tight syringe or solid-phase microextraction (SPME) and analyzed by GC with mass spectrometric detection. 1,3-DCP is detected in the selected-ion mode (monitoring m/z 79 and 81 for 1,3-DCP and m/z 82 for the deuterated internal standard) and quantified by measurement against standards. Test materials comprising soy, dark soy, mushroom soy, and teriyaki sauces, both spiked and naturally contaminated, were sent to 9 laboratories in Europe, Japan, and the United States; of these, 5 used SPME and 4 used syringe headspace analysis. Test portions were spiked at 5.0, 10.0, 20.0, 100.0, and 500.0 ng/g. The average recovery for spiked blank samples was 108% (ranging from 96–130%). Based on results for spiked samples (blind pairs at 5, 10, 20, 100, and 500 ng/g) as well as a naturally contaminated sample (split-level pair at 27 and 29 ng/g), the relative standard deviation for repeatability (RSDr) ranged from 2.9–23.2%. The relative standard deviation for reproducibility (RSDR) ranged from 20.9–35.3%, and HorRat values of between 1.0 and 1.6 were obtained.

scholarly journals Development and validation of spectrophotometric method for phenylephrine hydrochloride estimation in nasal drops formulations

2008 ◽  
Vol 27 (2) ◽  
pp. 149 ◽  
Author(s):  
Ivana Savić ◽  
Goran Nikolić ◽  
Vladimir Banković
Keyword(s):  
Standard Deviation ◽  
Sodium Hydroxide ◽  
Relative Standard Deviation ◽  
Spectrophotometric Method ◽  
Molar Absorptivity ◽  
Dosage Forms ◽  
Phenylephrine Hydrochloride ◽  
Relative Standard ◽  
Development And Validation

Simple, accurate and reproducible UV-spectrophotometric method was developed and validated for the estimation of phenylephrine hydrochloride in pharmaceutical nasal drops formulations. Phenylephrine hydrochloride was estimated at 291 nm in 1 mol⋅dm-3 sodium hydroxide (pH 13.5). Beer’s law was obeyed in the concentration range of 10–100 μg⋅cm−3 (r2 = 0.9990) in the sodium hydroxide medium. The apparent molar absorptivity was found to be 1.63×103 dm3⋅mol−1⋅cm−1. The method was tested and validated for various parameters according to the ICH (International Conference on Harmonization) guidelines. The detection and quantitation limits were found to be 0.892 and 2.969 μg⋅cm−3, respectively. The proposed method was successfully applied for the determination of phenylephrine hydrochloride in pharmaceutical nasal drops formulations. The results demonstrated that the procedure is accurate, precise and reproducible (relative standard deviation < 1 %), while being simple, cheap and less time consuming, and hence can be suitably applied for the estimation of phenylephrine hydrochloride in different dosage forms.

scholarly journals Badanie stabilności barwnych znaczników fluorescencyjnych w silnie zasiarczonych wodach złożowych

Nafta-Gaz ◽  
2021 ◽  
Vol 77 (2) ◽  
pp. 82-91
Author(s):  
Katarzyna Wojtowicz ◽  
Keyword(s):  
Standard Deviation ◽  
Relative Standard Deviation ◽  
Rhodamine B ◽  
Water Reservoir ◽  
Distilled Water ◽  
Test Results ◽  
Fluorescent Tracers ◽  
Reservoir Water ◽  
Relative Standard

The article presents the issues related to the determination of colored fluorescent tracers such as fluorescein, eosin yellowish, rhodamine B and uranine in reservoir waters by spectrophotometric method. For this purpose, the influence of the pH of the solution on the absorption spectra of the tested tracers was checked. Test results show that fluorescein, rhodamine B and uranine are sensitive to changes in the buffer pH, therefore it is advisable to use stable tracer solutions as well as to control and possibly correct pH in further tests. As part of the study, calibration curves of fluorescein, eosin yellowish, rhodamine B and uranine in distilled water, reservoir water A4 and highly sulfated reservoir waters A5 and A6 were plotted and the analytical methods were validated. Analytical validation included determination of linearity, standard deviation and relative standard deviation of the tested tracers solutions. High values of the regression parameters (0.9927–0.9998) of the analyzed tracers prove a good linear fit, while low values of standard deviation and relative standard deviation prove its repeatability and precision. Particular attention was paid to testing the stability of colored fluorescent tracers in highly sulfated reservoir waters. For this purpose, solutions of the tested tracers were prepared at concentrations of 10 mg/dm3 in distilled water, A4 reservoir water and highly sulfated A5 and A6 reservoir waters. Measurements of the tested tracers in the prepared solutions were performed every 2 days over the period of 1 month. The test results show that fluorescein, eosin yellowish, rhodamine B and uranine solutions are stable in the distilled water and A4 reservoir water, while they degrade in the A5 and A6 reservoir waters. Fluorescein and uranine turned out to be the most sensitive, as they degraded completely in the A6 reservoir water after 20 (fluorescein) and 22 (uranine) days. Yellowish eosin and rhodamine B turned out to be slightly more stable in highly sulfated reservoir waters, as they degraded completely in the A6 reservoir water after 24 days.

scholarly journals Interlaboratory Evaluation of Two Enzyme-Linked Immunosorbent Assay Kits for the Determination of Crustacean Protein in Processed Foods

2008 ◽  
Vol 91 (1) ◽  
pp. 123-129 ◽  
Author(s):  
Shinobu Sakai ◽  
Rieko Matsuda ◽  
Reiko Adachi ◽  
Hiroshi Akiyama ◽  
Tamio Maitani ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Relative Standard Deviation ◽  
Immunosorbent Assay ◽  
Soluble Protein ◽  
Enzyme Linked Immunosorbent Assay ◽  
Processed Foods ◽  
Relative Standard ◽  
High Level

Abstract The labeling of foods containing material derived from crustaceans such as shrimp and crab is to become mandatory in Japan because of increases in the number of allergy patients. To ensure proper labeling, 2 novel sandwich enzyme-linked immunosorbent assay (ELISA) kits for the determination of crustacean protein in processed foods, the N kit (Nissui Pharmaceutical Co., Ltd, Ibaraki, Japan) and the M kit (Maruha Nichiro Holdings, Inc., Ibaraki, Japan), have been developed. Five types of model processed foods containing 10 and/or 11.9 g/g crustacean soluble protein were prepared for interlaboratory evaluation of the performance of these kits. The N kit displayed a relatively high level of reproducibility relative standard deviation (interlaboratory precision; 4.08.4 RSDR) and sufficient recovery (6586) for all the model processed foods. The M kit displayed sufficient reproducibility (17.620.5 RSDR) and a reasonably high level of recovery (82103). The repeatability relative standard deviation (RSDr) values regarding the detection of crustacean proteins in the 5 model foods were mostly &lt;5.1 RSDr for the N kit and 9.9 RSDr for the M kit. In conclusion, the results of this interlaboratory evaluation suggest that both these ELISA kits would be very useful for detecting crustacean protein in processed foods.

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