Novel method for determination of sodium in foods by thermometric endpoint titrimetry (TET) - Engineering Information Institute

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Novel method for determination of sodium in foods by thermometric endpoint titrimetry (TET) [ASFE 2014]
DOI: 10.4236/jacen.2014.31B005 PP.20 - 25
Author(s)
Thomas Smith, Christian Haider
ABSTRACT
A novel yet simple, rapid and robust thermometric endpoint titration (TET) method for the determination of sodium in various foodstuffs is described. Sodium reacts exothermically with aluminium in the presence of an excess of potassium and fluoride ions to form NaK2AlF6 (“elpasolite”). This reaction forms the basis of a ro- bust, reliable analytical procedure suitable for routine process control. The reaction of calcium under similar conditions (to form KCaAlF6) suggests that potentially, calcium may interfere in the determination of sodium in some foodstuffs. Results of an investigation suggest that at molar ratios [Ca]/[Na] < 0.85, an error of <1% of the measured value of sodium is incurred.
KEYWORDS
Sodium; Titration; Food; Foodstuffs; TET; Thermometric Endpoint Titration; Elpasolite
References
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Dobbins, J.T. and Byrd, R.M. (1931) A volumetric method of determining sodium. Journal of the American Chemical Society, 53, 3288-3291
http://dx.doi.org/10.1021/ja01360a011
[3]
Carr, J.D. and Swartzfager, D.G. (1970) Complexometric titration for the determination of sodium ion. Analytical Chemistry, 42, 1238-1241.
http://dx.doi.org/10.1021/ac60293a025
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