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A simple discriminative determination method for ferrous and ferric ion in iron-enriched foods was developed.The sample was sonicated with 0.5N hydrochloric acid, n-hexane and sodium chloride for extraction. After centrifuging, the lower layer was filtered and the filtrate was used as the test solution. A 5ml portion of the test solution was accurately taken into each tube, A and B, and a hydroxylamine hydrochloride solution was added to tube A. An o-phenanthroline solution was added to both tubes, and water was added to make exactly 20ml. Absorbance of these solutions was determined at 510nm. Contents of ferrous and ferric ion were obtained from the absorbance of the reaction mixtures in the tubes as (Abs. B) and (Abs. A-Abs. B), respectively. The lower limit of detection of both ions was 5μg (as iron). This method showed good recovery and reproducibility. the method was applied to the determination of ferrous and ferric ions in regulated commercial foods. This procedure is applicable as a specification test of the Japanese Standards of Food Additives

shokuhin eiseigaku zasshi/shokuhin eiseigaku zasshi

Discriminative Determination of Ferrous and Ferric Ion in Iron-Enriched Foods by Colorimetry and Application to Specification Test of Japanese Standards of Food Additives