QUANTITATIVE-DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS

被引：82

作者：

LEE, K

CLYDESDALE, FM

机构：

[1] Dept of Food Science and Nutrition, University of Massachusetts, Amherst, Massachusetts

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03833.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A method for the simultaneous quantification of the various forms of iron added or endogenous to foods has been developed. The total, elemental, and soluble iron are determined with minimal pre‐treatment by atomic absorption spectrophotometry. The iron valences and complexed iron are measured spectrophotometrically using the bathophenanthroline reagent. The method was both reproducible and accurate in measuring iron added to plant material and to a formulated instant beverage. The procedure may be applied to determination of possible changes in the iron‐fortified processed foods. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：549 / 554

页数：6

共 30 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2] PREPARATION OF SOLUTIONS FOR ATOMIC-ABSORPTION ANALYSES OF FE, MN, ZN, AND CU IN PLANT-TISSUE [J].