Development of a novel determination method for alginic acid
2013
Udagawa, T. (Japan Food Research Laboratories, Tama, Tokyo (Japan). Tama-Branch) | Koseki, Y. | Koizumi, K. | Igarashi, T. | Fuchigami, K.
Various determination methods for alginic acid have been developed for specific samples. As we were unable to directly compare the results of these methods, we developed a novel determination method. The procedure is as follows: (1) extraction of dietary fiber fraction from samples; (2) selective extraction of alginic acid from the dietary fiber fraction; and (3) colorimetric determination of alginic acid by carbazol-sulfuric acid reaction. When kelp (alginic acid content: 26.6g/100g) assessment was repeated 7 times, the intermediate precision (relative standard deviation) was 2.1%. The lower limit of determination was 0.1g/100g when using dextrin as a blank sample. Based on the present results, the trueness (mean recovery) ranged from 67.3% to 99.2% for 7 types of food.
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