Ion chromatographic determination of chloride in mustard sauces.
A new, simple, precise, and rapid ion chromatography (IC) method has been developed to determine chloride in mustard sauces using a mixture of phthalic acid, acetone, and water adjusted to pH 5.0 as eluent. Conductometric detection was carried out. The retention time for chloride was 1.5 min. Linearity was obtained up to a concentration level of 100 mg/L NaCl. The method was statistically evaluated for accuracy and precision after being used to assay the chloride from mustard sauces. Within the same samples, the chloride levels obtained by IC were compared with the sodium concentrations quantified by atomic absorption spectrophotometry.
López Agüero
E
E
Department of Nutrition and Bromatology, Pharmacy Faculty, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Bosch Bosch
N
N
Barrera Vázquez
C
C
López Ruiz
B
B
D002712:Chlorides / Q000032:analysis*; D002852:Chromatography, Ion Exchange; D009149:Mustard Plant / Q000737:chemistry*; D010946:Plants, Medicinal; D013054:Spectrophotometry, Atomic
D002712:Chlorides