Abstract
To establish the determination methods of phosphates in foods, the following methods were examined, being followed with satisfactory results. Polyphosphates contained in foods could be separated qualitatively by thin-layer chromatography using Avicel-SF cellulose powder as adsorbent and a mixture of 0.5% pyridine-acetone solution and 20% trichloroacetic acid solution as the developing solvent. The quantity of phosphates was determined indirectly by determining the amount of molybdenum by atomic absorption spectrophotometry, after the formation of complex between phosphate and molybdate. Ion-exchange column chromatographic technique was applied for the separation of various kinds of polyphosphates contained in soft drink. These methods were applied to various kinds of foods, and from our results it was found that polyphosphates were present only in pressed ham, sausage and soft drink, and the amount of phosphates added to foods was found to be not so much.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
