Analytical method for determing copper in edible shortenings and oils | Zendy

Deck Rudolph E. | Zendy; Kaiser Kay K. | Zendy

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Analytical method for determing copper in edible shortenings and oils

Author(s) -

Deck Rudolph E.,

Kaiser Kay K.

Publication year - 1970

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/bf02640401

Subject(s) - copper , reagent , chemistry , boiling , chromatography , relative standard deviation , organic chemistry , detection limit

A reliable, practical method was developed for the quantitative determination of sub‐ppm levels of copper in edible shortenings and oils. Copper is quantitatively extracted with a boiling solution of 0.01% EDTA in 25% HCl. The extract was analyzed with 2,9‐dimethyl‐4,7‐diphenyl‐1,10‐phenanthroline (Bathocuproine), a highly specific and exceptionally sensitive reagent for the colorimetric determination of copper. An average recovery of 99.8% was obtained on 22 samples containing added oil soluble copper standards. A standard deviation of 0.002 ppm was established at the 0.05 ppm level during routine application of this method to a variety of shortenings and oils.

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