Determination of total phosphorus in foods by colorimetric measurement of phosphorus as molybdenum blue after dry-asking

NMKL interlaboratory study

Katriina Pulliainen, Harriet Wallin

Research output: Contribution to journalArticleScientificpeer-review

17 Citations (Scopus)

Abstract

A spectrophotometric method in which the sample is dry-ashed in the presence of zinc oxide, and total phosphorus content is measured colorimetrically as molybdenum blue was evaluated by 12 participating laboratories from the Nordic countries. The study included potato flour, sausage, cold ham, infant formula powder, cheese, and skimmed milk powder. The materials were presented to the participants as 12 randomly coded samples of 2 blind duplicates of each material. The phosphorus content of the materials varied between 0.076 and 0.96 g/100 g. The relative standard deviation for repeatability of the method varied from 1.1% for 0.96 g phosphorus/100 g to 5.4% for 0.29 g phosphorus/100 g. The relative standard deviation for reproducibility varied from 3.6% for 0.96 g phosphorus/100 g to 7.7% for 0.23 g phosphorus/100 g.
Original languageEnglish
Pages (from-to)1557-1567
Number of pages11
JournalJournal of AOAC International
Volume77
Issue number6
Publication statusPublished - 1994
MoE publication typeA1 Journal article-refereed

Fingerprint

molybdenum
Phosphorus
phosphorus
Food
food
Powders
potato flour
Scandinavian and Nordic Countries
Zinc Oxide
zinc oxide
Cheeses
Infant Formula
dried milk
Cheese
Scandinavia
infant formulas
Flour
ham
Solanum tuberosum
sausages

Cite this

@article{61e73624eb8344f3a5cd746135e2cd51,
title = "Determination of total phosphorus in foods by colorimetric measurement of phosphorus as molybdenum blue after dry-asking: NMKL interlaboratory study",
abstract = "A spectrophotometric method in which the sample is dry-ashed in the presence of zinc oxide, and total phosphorus content is measured colorimetrically as molybdenum blue was evaluated by 12 participating laboratories from the Nordic countries. The study included potato flour, sausage, cold ham, infant formula powder, cheese, and skimmed milk powder. The materials were presented to the participants as 12 randomly coded samples of 2 blind duplicates of each material. The phosphorus content of the materials varied between 0.076 and 0.96 g/100 g. The relative standard deviation for repeatability of the method varied from 1.1{\%} for 0.96 g phosphorus/100 g to 5.4{\%} for 0.29 g phosphorus/100 g. The relative standard deviation for reproducibility varied from 3.6{\%} for 0.96 g phosphorus/100 g to 7.7{\%} for 0.23 g phosphorus/100 g.",
author = "Katriina Pulliainen and Harriet Wallin",
note = "Project code: BEL4757",
year = "1994",
language = "English",
volume = "77",
pages = "1557--1567",
journal = "Journal of AOAC International",
issn = "1060-3271",
publisher = "AOAC International",
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}

Determination of total phosphorus in foods by colorimetric measurement of phosphorus as molybdenum blue after dry-asking : NMKL interlaboratory study. / Pulliainen, Katriina; Wallin, Harriet.

In: Journal of AOAC International, Vol. 77, No. 6, 1994, p. 1557-1567.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Determination of total phosphorus in foods by colorimetric measurement of phosphorus as molybdenum blue after dry-asking

T2 - NMKL interlaboratory study

AU - Pulliainen, Katriina

AU - Wallin, Harriet

N1 - Project code: BEL4757

PY - 1994

Y1 - 1994

N2 - A spectrophotometric method in which the sample is dry-ashed in the presence of zinc oxide, and total phosphorus content is measured colorimetrically as molybdenum blue was evaluated by 12 participating laboratories from the Nordic countries. The study included potato flour, sausage, cold ham, infant formula powder, cheese, and skimmed milk powder. The materials were presented to the participants as 12 randomly coded samples of 2 blind duplicates of each material. The phosphorus content of the materials varied between 0.076 and 0.96 g/100 g. The relative standard deviation for repeatability of the method varied from 1.1% for 0.96 g phosphorus/100 g to 5.4% for 0.29 g phosphorus/100 g. The relative standard deviation for reproducibility varied from 3.6% for 0.96 g phosphorus/100 g to 7.7% for 0.23 g phosphorus/100 g.

AB - A spectrophotometric method in which the sample is dry-ashed in the presence of zinc oxide, and total phosphorus content is measured colorimetrically as molybdenum blue was evaluated by 12 participating laboratories from the Nordic countries. The study included potato flour, sausage, cold ham, infant formula powder, cheese, and skimmed milk powder. The materials were presented to the participants as 12 randomly coded samples of 2 blind duplicates of each material. The phosphorus content of the materials varied between 0.076 and 0.96 g/100 g. The relative standard deviation for repeatability of the method varied from 1.1% for 0.96 g phosphorus/100 g to 5.4% for 0.29 g phosphorus/100 g. The relative standard deviation for reproducibility varied from 3.6% for 0.96 g phosphorus/100 g to 7.7% for 0.23 g phosphorus/100 g.

M3 - Article

VL - 77

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EP - 1567

JO - Journal of AOAC International

JF - Journal of AOAC International

SN - 1060-3271

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ER -