Modifications of spectrophotometric methods for total phosphorus determination in meat samples

✍ Scribed by Aneta Jastrzębska

• Book ID: 111491203
• Publisher: Versita
• Year: 2009
• Tongue: English
• Weight: 204 KB
• Volume: 63
• Category: Article
• ISSN: 0366-6352
• DOI: 10.2478/s11696-008-0091-2

✦ Synopsis

Abstract

Spectrophotometric determination of total phosphorus in meat samples was modified using the molybdenum blue reaction with the following reducing agents: ascorbic acid (AA), hydrazine sulphate (HS), and mixture of hydroquinone and hydrazine sulphate (HHS). Proposed methods were validated by evaluation of statistical parameters such as: linearity, sensitivity, limits of detection (DL) and quantification (QL), precision, and accuracy, against the standard and malachite green (MG) modified procedures and by applying food certified materials. The values of within-day and between-days precision in meat samples for all tested reducing agents were better than 3.4 % and 4.2 %, respectively. The recoveries for CRMs analyses were between 92 % and 102.3 %. Obtained results suggest usefulness of the hydroquinone and hydrazine sulphate mixture in the determination of phosphorus ions.