Analytical Method: Phosphorus (total) in meat and sausage products

Instruments and Reagents:

Cat.No. 173016  Spectroquant® VIS Spectrophotometer Prove 100 or

Cat.No. 173017  Spectroquant® UV/VIS Spectrophotometer Prove 300 or

Cat.No. 173018  Spectroquant® UV/VIS Spectrophotometer Prove 600 or

Cat.No. 109748  Spectroquant® Photometer NOVA 30 or

Cat.No. 109751  Spectroquant® Photometer NOVA 60 or

Cat.No. 173632  Spectroquant® Colorimeter Move 100

Cat.No. 114946  Rectangular cells 10 mm and/or

Cat.No. 114947  Rectangular cells 20 mm and/or

Cat.No. 114944  Rectangular cells 50 mm
Cat.No. 114543  Spectroquant® Phosphate Cell Test
Cat.No. 114729  Spectroquant® Phosphate Cell Test
Cat.No. 114848  Spectroquant® Phosphate Test
Cat.No. 106392  Sodium carbonate water-free for analysis
Cat.No. 100317  Hydrochloric acid 37 % for analysis
Cat.No. 100456  Nitric acid 65 % for analysis
Cat.No. 116754  Water for analysis
Sample preparation:
In a crucible mix exactly 5 g of the fine cut sample with 2 g of water-free sodium carbonate. In the drying-kiln predry the content for 30 minutes at 120 - 130 °C and then decompose it in the muffle at 500 °C for another 30 minutes. After cooling dissolve the residue with some water for analysis and transfer by rinsing it with water for analysis into a 400-ml glass beaker. Then slowly add 15 ml hydrochloric acid 37 % and 2 ml nitric acid 65 %. Evaporate the mixture to about 10 ml. Transfer by rinsing the residue with water for analysis into a 500-ml standard volumetric flask and fill up to volume with water for analysis. Then mix well and filter off the insoluble parts. Pipette 25 ml off the filtrate, put it into a 250-ml standard volumetric flask, fill up to volume with water for analysis and mix well.
Determine with the above mentioned test kits.
Phosphorus (total) content in mg/kg P = analysis value in mg/l P x 1000


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