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Determination of creatinine in soups and soup preparations by ion-exchange chromatography

✍ Scribed by A. Carisano; A. Bonecchi; M. Riva

Publisher
Elsevier Science
Year
1969
Tongue
English
Weight
393 KB
Volume
45
Category
Article
ISSN
1873-3778

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✦ Synopsis

Ion-exchange chromatography, coupled with continuous spectrophotometric monitoring in the m region, was used to determine the total creatinine in soup preparations, dehydrated soups and tinned soups, containing meat extracts. This is an accurate method because it permits the separation of interfering substances that simulate creatinine in JAFFIYS test. The recovery of creatinine in the soup preparations, dehydrated soups, and tinned soups amounted to 99.8 & 0.8 %, 100.3 & 0.9 %, and 100.2 & I. I %, respectively.

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