Determination of Sodium in Food by Two Pretreatment Methods
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Abstract:
Aiming at the problem of complicated operation and low efficiency of the normal pretreatment method (wet digestion) in sodium determination, comparative study was carried out with two pretreatment methods (dry ashing and microwave digestion). The feasibility of the methods was evaluated by the recovery of standard addition, and the effects of monochromator adjustment concentration, the concentration range of standard curve and the dilution multiple of sample on the determination of sodium by atomic emission method were investigated. The monochromator adjustment concentration of 1 mg/L was better than that of 2 mg/L. The quadratic curve fit well in the concentration range of 0~2 mg/L. The proper dilution multiple of the sample solution was close to the monochromator adjustment concentration. In three different sodium-contenting foods, including sauce, sausage and milk drink, the determination result of microwave digestion was higher than dry ashing. For milk drink, the recovery of microwave digestion was 96.88%, while dry ashing was 87.18%. There was no significant difference between the estimated results of two methods. Thus, dry ashing and microwave digestion could be the pretreatment methods for sodium determination in food, as supplement to the national standard method.
