Comparison of different methods for determination of sodium chloride in cheese

Journal of Agricultural Sciences (Belgrade)

关键词: cheese;    chloride ion-selective electrode (ISE);    Volhard method;    pickle;   

DOI  :  10.2298/JAS1001065R

来源: DOAJ

【 摘 要 】

The content of NaCl (weight fraction of Cl-ions, in %) was analysed indifferent cheeses, which were bought in supermarkets, and made by domesticmanufacturers. Sodium chloride in cheese samples was analysed after theextraction of chloride by nitric acid solution. Concentration of chlorideions was potentiometricly determined, with the chloride selective electrodeand titrimetricly by Volhard method. According to the results in the analysisof the content of NaCl in %, by different methods it was determined that theshare of NaCl in % ranged from 0.66 to 4.43% (determined by potentiometricroute) that is from 0.97 to 4.72% (determined by titrimetric route by Volhardmethod). The difference in received results in different methods is less ifthe share of NaCl, in % is higher than 3%. If the share is less than 3%, thedifference in results rapidly increases, and the biggest difference is whenthe share is less than 1%. This analysis was done according to the resultsreceived by Volhard method, which is accepted as a standard method. AsVolhard method is in connection with cheese resolving by intense oxidationmeans, azotic acid and potassium permanganate, obligatory in fume board(hood), it is not a practical method. On the other hand, the potentiometricmethod with usage of the chloride-selective electrode is very simple andgives reliable and reproductive results. In case of a small content of NaCl,in %, higher precision and accuracy of determination by chloride-selectiveelectrode can be obtained by indirect measurement of chloride-ions (bystandard addition method).

【 授权许可】

Unknown