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Spectrophotometric determination of inorganic chloride in butter and margarine
Author(s) -
Lau O. W.,
Mok C. S.
Publication year - 1980
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.2740311209
Subject(s) - thiocyanate , chemistry , chloride , mercury (programming language) , potassium thiocyanate , aqueous solution , spectrophotometry , atomic absorption spectroscopy , inorganic chemistry , aqueous medium , nuclear chemistry , chromatography , organic chemistry , physics , quantum mechanics , computer science , programming language
A simple and accurate spectrophotometric method for the determination of inorganic chloride in butter and margarine has been developed. The new method is based upon the aqueous mercury(II) thiocyanate method in which thiocyanate liberated by chloride reacts with iron(III) to give an iron(III)‐thiocyanate complex with an absorption maximum at 476 nm.