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The determination of ascorbic acid in the presence of ferrous salts, with particular reference to canned foods
Author(s) -
Brown F.,
Adam W. B.
Publication year - 1950
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740010206
Subject(s) - ascorbic acid , chemistry , ferrous , hydrochloric acid , titration , chromatography , ferrous sulphate , food science , salt (chemistry) , nuclear chemistry , inorganic chemistry , organic chemistry
The interference of ferrous iron in the titration of ascorbic acid in a metaphosphoric acid medium with 2.6‐dichlorophenol‐indophenol can be avoided by the use of other acid media. The present work shows that the use of a sodium acetate‐hydrochloric acid buffer of p H 0.65 instead of the more usual metaphosphoric acid, as an extractant for canned foods, avoids the complications due to ferrous salts. The stability of ascorbic acid in the two media is similar.