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Chloride in vegetable puree and sauces

Chloride in vegetable puree and sauces

Chlorides concentration value in vegetable puree and sauces is used to determine the quantity of salt that has to be added to an alimentary preparation.

Instrument

FoodLab

Reagents

R1 (pre filled in test tube) : mercury thiocyanate
R2 (in bottle): iron nitrate

Test method

Test type: End Point
Colour reading at 505 nm
Time of test: 3 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.

Test principle

The chloride ions react with mercury thiocyanate and release thiocyanate ions. The thiocyanate ions react with the Fe(III) giving an orange coloured complex whose intensity, measured at 505 nm, is directly proportional to the concentration of the chlorides in the sample. CDR innovative method simplifies and speeds up the official procedure and utilizes a microquantity of sample, without any preventive treatment. For solid samples, the preparation is extremely simplified if compared to the official method (FIL-IDF 17A).

Sample

Homogenized samples diluted in soda solution: sauces, vegetable puree.

Kit

The reagents are provided in sealed bags, each containing 10 test tubes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.