Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 1557-1567 |
| Number of pages | 11 |
| Journal | Journal of AOAC International |
| Volume | 77 |
| Issue number | 6 |
| Publication status | Published - 1994 |
| MoE publication type | A1 Journal article-refereed |
Fingerprint
Cite this
}
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 journal › Article › Scientific › peer-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
SP - 1557
EP - 1567
JO - Journal of AOAC International
JF - Journal of AOAC International
SN - 1060-3271
IS - 6
ER -