Potentiometric method for the determination of sodium in Spanish cheeses

✍ Scribed by Ricardo Pérez-olmos; Begoña Echevarria; Jose M. Castresana

• Publisher: Elsevier Science
• Year: 1991
• Tongue: English
• Weight: 572 KB
• Volume: 4
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1016/0889-1575(91)90009-u

✦ Synopsis

A simple, quick, and reliable method for the determination of sodium in cheese has been developed in order to provide direct data on dietary sodium intake from cheese. The paper discusses a potentiometric method that uses a sodium-selective electrode and fully automatized equipment for the determination of sodium in cheeses. The extraction of sodium was made by stirring and heating the samples in 0.1 M nitric acid solution. The Multiple Known Addition analytical measurement technique was used. The precision and accuracy of the procedure are good. Close agreement was found between results obtained by this ion-selective electrode method and by atomic absorption spectrophotometty, the reference technique, when applied simultaneously to 52 samples of cheese.