title: Determination of salt in potato chips.
abstract: To have an idea about the contribution of snack foods to sodium intake, the salt contents of 39 samples of potato chips sold on the Belgian market have been determined. Therefore two methods were applied: determination of chlorides by titration and of sodium by spectroscopic methods as atomic-absorption spectrofotometry (AAS) or direct-coupled plasma emission spectral analysis (DCP). The results obtained indicate a good correlation between the different methods used. However, the salt values obtained with the AAS detection technique and with titrimetry are slightly higher than those found with the DCP spectroscopic analysis. From the total samples analyzed 40% contained more than 2% of sodium chloride.
mesh_terms: D001530:Belgium; D012965:Sodium Chloride / Q000032:analysis*; D013054:Spectrophotometry, Atomic; D013057:Spectrum Analysis; D014675:Vegetables / Q000032:analysis*
chemical_list: D012965:Sodium Chloride