Microdiffusion and fluoride-specific electrode determination of fluoride in foods.
A simple and accurate method was developed for routine determination of fluoride in foods. Hydrogen fluoride is diffused 20 hr at 50 degrees C from fresh or freeze-dried samples (0.1 g dry wt) in polystyrene petri dishes containing 2 mL 40% HCIO4 and 0.3 g Ag2SO4, and is absorbed on the lids, previously spotted with 0.1 mL 0.5M NaOH. The absorbent layer is dissolved in 2 mL buffer solution, and the fluoride is measured potentiometrically. The method was verified by analysis of NBS Standard Reference Materials; recovery from 28 spiked infant foods (average = 99%, range = 75-135%); and comparison of results with colorimetry results for the same diffusates, after modification to handle 1 g samples. Relative standard deviations varied from 4 to 20% day to day. Detection limits were below 0.05 microgram/g dry weight.
D003124:Colorimetry; D004058:Diffusion; D004566:Electrodes; D005459:Fluorides / Q000032:analysis*; D005504:Food Analysis; D005612:Freeze Drying; D008832:Microchemistry
D005459:Fluorides