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Volume 63, Issue 1

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Modifications of spectrophotometric methods for total phosphorus determination in meat samples

Aneta Jastrzębska
Published Online: 2008-11-20 | DOI: https://doi.org/10.2478/s11696-008-0091-2

Abstract

Spectrophotometric determination of total phosphorus in meat samples was modified using the molybdenum blue reaction with the following reducing agents: ascorbic acid (AA), hydrazine sulphate (HS), and mixture of hydroquinone and hydrazine sulphate (HHS). Proposed methods were validated by evaluation of statistical parameters such as: linearity, sensitivity, limits of detection (DL) and quantification (QL), precision, and accuracy, against the standard and malachite green (MG) modified procedures and by applying food certified materials. The values of within-day and between-days precision in meat samples for all tested reducing agents were better than 3.4 % and 4.2 %, respectively. The recoveries for CRMs analyses were between 92 % and 102.3 %. Obtained results suggest usefulness of the hydroquinone and hydrazine sulphate mixture in the determination of phosphorus ions.

Keywords: phosphorus; meat samples; UV-VIS methods; validation

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About the article

Published Online: 2008-11-20

Published in Print: 2009-02-01


Citation Information: Chemical Papers, Volume 63, Issue 1, Pages 47–54, ISSN (Online) 1336-9075, DOI: https://doi.org/10.2478/s11696-008-0091-2.

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