Application Finder

The Rancimat method is a widely accepted method for the determination of the oxidation stability of natural fats and oils. Its main application is quality control in oil mills and the oil processing industry. At elevated temperatures and under the exposure of air, fatty acids are oxidized. The reaction products are absorbed in ultrapure water that is continually monitored for conductivity. After an induction period with slow reaction, the formation of volatile carboxylic acids is accelerated. At that time the conductivity begins to increase rapidly. Instead of investing weeks or months, the sample can be oxidized within a few hours.The method can also be used to determine the oxidation stability of solid foodstuffs that contain natural fats or oils. Frequently, a direct determination without extraction of the fat is possible, if the fat content exceeds a minimum level. In these cases, a simple and reliable assessment of the quality of the produced foodstuff is possible.A number of fat-containing solid foodstuffs such as almonds, peanuts, peanut-flavored puffs, potato chips, muffins, butter cookies, French fries, and instant noodles were successfully tested with the Rancimat method. The experiments revealed that the comminution of the sample is one of the most important steps. The grinding procedure of the tested samples was kept as simple as possible to avoid the use of expensive milling instrumentation.

Fructose (fruit sugar) is the only ketose that occurs naturally. It is found free in a mixture with dextrose (honey, sweet fruits, tomatoes) or bound as a component of cane sugar and various starch-like carbohydrates. As fructose tastes sweeter than dextrose, it finds great use as a sweetening agent.In 1932, the polarographic reducibility of sugar was described for the first time by Heyrovsky and Smoler. The following method can be used to determine the fructose content of fruit, fruit juice and honey quantitatively.

The quality of egg-based pasta is primarily determined by its egg content. Also of importance, however, is the water content, which influences the storage life of the product, as well as the degree of acidity which, in the case of high values, indicates undesirable acidification during processing or drying. A check of the chloride content shows whether salt has been added to the pasta.

This Application Bulletin describes the voltammetric determination of the elements antimony, bismuth, and copper. The limit of detection for the three elements is 0.5 ... 1 µg/L.

This document explains how to measure Na ion concentration in diverse matrices with a sodium ion-selective electrode (Na-ISE) using direct measurement and standard addition.

The quality of a vinegar depends on various factors. Since the contents of the individual components vary widely even from bottle to bottle, it is impossible to give average values. This Bulletin describes the determination of the following parameters in vinegar: pH value, total titratable acid, volatile, and non-volatile acid, free mineral acid as well as free and total sulfurous acid.

This Application Bulletin describes the determination of mercury by anodic stripping voltammetry (ASV) at the rotating gold electrode. With a deposition time of 90 s, the calibration curve is linear from 0.4 to 15 μg/L; the limit of quantification is 0.4 μg/L.The method has primarily been drawn up for investigating water samples. After appropriate digestion, the determination of mercury is possible even in samples with a high load of organic substances (wastewater, food and semi-luxuries, biological fluids, pharmaceuticals).

Cadmium, lead, and copper can be determined simultaneously in oxalate buffer by anodic stripping voltammetry (ASV) after digestion with sulfuric acid and hydrogen peroxide. Tin present in the sample does not interfere with the determination of lead.For the voltammetric determination of tin please refer to Application Bulletin no. 176.

Cu2+, Co2+, Ni2+, Zn2+, and Fe2+/Fe3+ are determined simultaneously. Interference due to the presence of other metals is mentioned, and methods given to eliminate it. The threshold of determination is ρ = 20 µg/L for Co and Ni, and ρ = 50 µg/L each for Cu, Zn, and Fe.

Bromide is removed from the sample as BrCN by distillation. The BrCN is absorbed in sodium hydroxide solution and decomposed with concentrated sulfuric acid, then the released bromide ions are determined by potentiometric titration with silver nitrate solution. Iodide does not interfere with the determination.Iodide is oxidized to iodate by hypobromite. After destruction of the excess hypobromite, the potentiometric titration (of the iodine released from iodate) is carried out with sodium thiosulfate solution. Bromide does not interfere, even in great excess.The described methods allow the determination of bromide and iodide in the presence of a large excess of chloride (e.g., in brine, seawater, sodium chloride, etc.).

Potentiometric titration is an accurate method for determining chloride content. For detailed instructions and troubleshooting tips, download our Application Bulletin.

In most electrolytes the peak potentials of lead and tin are so close together, that a voltammetric determination is impossible. Difficulties occur especially if one of the metals is present in excess.Method 1 describes the determination of Pb and Sn. Anodic stripping voltammetry (ASV) is used under addition of cetyltrimethylammonium bromide. This method is used when:• one is mainly interested in Pb• Pb is in excess• Sn/Pb ratio is not higher than 200:1According to method 1, Sn and Pb can be determined simultaneously if the difference in the concentrations is not too high and Cd is absent.Method 2 is applied when traces of Sn and Pb are found or interfering TI and/or Cd ions are present. This method also uses DPASV in an oxalate buffer with methylene blue addition.

Formaldehyde can be determined reductively at the DME. Depending on the sample composition it may be possible to determine the formaldehyde directly in the sample. If interferences occur then sample preparation may be necessary, e.g. absorption, extraction, or distillation.Two methods are described. In the first method formaldehyde is reduced directly in alkaline solution. Higher concentrations of alkaline or alkaline earth metals interfere. In such cases the second method can be applied. Formaldehyde is derivatized with hydrazine forming the hydrazone, which can be measured polarographically in acidic solution.

Determination of the oxidation stability of foods with a low fat content is a challenge. As an alternative, the oxidation stability can be specified indirectly. To accomplish this, a determination is made as to the extent that a sample that has been mixed with a fat as a standard solution, e.g., hog fat, will change the oxidation stability of that standard solution. This is accomplished by first determining the induction time of the mixture made up of hog fat and the sample and then by determining the corresponding time for the lard alone. The quotient is referred to as the stability index (SI).

In an acidic solution (containing NH4F * HF, Al(NO3)3 / KNO3) sodium forms NaK2AlF6 which precipitates in an exothermic solution, enabling analysis by thermometric titration. Several foods were analyzed, namely bouillon, gravy, tomato ketchup, corn chips, pretzel sticks as well as crackers. The reproducibility of the results was good. After weighing in and adding solutions, samples were crushed with a polytron to ensure homogeneity in the measuring solution. Relative standard deviations were between 0.08% and 3.75%. In addition to this application bulletin, you can find more information on thermometric sodium determination in foods in our application video available on YouTube:https://youtu.be/lnCp9jBxoEs

By using an enzymatic sensor with a screen-printed electrode, producers can measure lactic acid production, thereby monitoring fermentation processes.

Determination of sodium as chloride in ketchups, sauces and, similar food products.

This Application Note describes the determination of the total sodium content in instant noodles which are also called «two minute noodles» in some countries. These products contain considerable amounts of sodium (at least 50% of the recommended daily dosage), which means that precise analysis of the sodium content is required. Argentometric titration of the chloride content (assuming that the sodium content in the noodles originates exclusively from the sodium chloride that is added to them) is unsuitable for precise analysis, as the nutrient contents listed on the product packaging document the presence of additional sodium salts other than sodium chloride. Thermometric titration enables fast and direct determination of sodium. In addition to this application note, you can find more information on thermometric sodium determination in foods in our application video available on YouTube:https://youtu.be/lnCp9jBxoEs

In the food industry, it is essential to determine and monitor certain quality parameters to guarantee consistency. This is especially important for liquid dairy products, which are subject to a strict cold chain. Both the dissolved oxygen (DO) and the pH value have proven to be reliable quality criteria. Oxygen shortens the shelf life and influences the product quality (e.g., nutritional value, color, and flavor). The DO content depends on the salinity in the sample, which is automatically calculated and corrected by the 914 pH/DO/Conductometer during the parallel conductivity measurement. Acidity is another important characteristic to measure that can be checked easily using the pH value. With the 914 pH/DO/Conductometer, all important quality criteria can be monitored with one device.

NIRS enables rapid, chemical-free analysis of glucose, fructose, sucrose, and Brix in fruit juices without sample prep, offering a fast alternative to traditional methods.

Key quality parameters in the food industry include sucrose, glucose, and fructose, and Brix (dissolved sugar content). Near-infrared spectroscopy (NIRS) allows fast simultaneous determination of multiple sugars without chemicals or any sample preparation.

Brix, Pol, juice purity, reducing sugars, and total recoverable sugars are some of the many quality control (QC) parameters that must be analyzed in sugarcane juice. An alternative to other analytical methods is near-infrared spectroscopy (NIRS). NIRS allows the fast, simultaneous determination of several QC constituents without chemicals or sample preparation.

EU Regulation 1169/2011 defines rules for nutrition declaration on foodstuffs. The objective is to provide food information to the general public and to label food ingredients that are hazardous to health when consumed in larger quantities. This Application Note describes the determination of four sugars in honey.

Iodine is an essential mineral for human health, where it is necessary for e.g., the production of thyroid hormones. The presented method describes the determination of free iodide in milk samples using Metrohm Low Volume Inline Dialysis for automated sample preparation prior to injection into an ion chromatograph (IC) and subsequent amperometric detection in direct current (DC) mode.

This Application Note presents an update to the standard AOAC method for total GOS determination in foodstuffs.

This Application Note presents ion chromatography with pulsed amperometric detection as fast and reliable method to determine low level lactose in complex matrices such as infant formula.

Worldwide, milk and dairy products are vital sources for human nutrition. A major component and energy source in dairy products is lactose. To efficiently metabolize lactose, the enzyme lactase is indispensable. However, globally nearly 70% of the population is lactose intolerant and they have difficulties to digest lactose. Lactose malabsorption leads to numerous gastrointestinal and extra-intestinal symptoms and other complaints with varying extents. Therefore, consumers rely on accurate food labels and for manufacturers appropriate sensitive analytical techniques are a must to comply with these demands. Ion chromatography with pulsed amperometric detection (IC-PAD) enables the determination of very low lactose contents. Validation according to AOAC requirements shows the high sensitivity and reliability of this method as a routine analysis.

Some samples, such as cosmetics and food, cannot be measured directly with the Rancimat as no evaluable induction time is obtained. There are many reasons for this, for example a high water content, a too low fat content or various matrix effects. However, using polyethylene glycol (PEG) as carrier material, many of these samples can be directly and reproducibly measured without sample preparation. This is due to the antioxidants that are naturally present in the sample matrix, and which stabilize the induction time of the PEG. The induction time can therefore be directly related to the oxidation stability of the sample.Furthermore, with a standard addition it is possible to measure the content of antioxidants (AOC) such as vitamin E, vitamin C or an equivalent of it. The decrease of the antioxidants over time (for example, during storage of the sample) can thus be measured and evaluated. In addition, this method eliminates a costly sample preparation. A reproducible and accurate determination of the oxidation stability using the 892 Professional Rancimat can be realized.

Determination of acetate, chloride, and sulfate in mayonnaise using anion chromatography with conductivity detection after chemical suppression and inline sample preparation by dialysis.

Determination of acetate, chloride, nitrate, phosphate, and sulfate in mayonnaise using anion chromatography with conductivity detection after chemical suppression and advanced dialysis for inline sample preparation.

N,N-dimethylglycine is an amino acid derivative found in plants and animals. The respective sodium salt is available as nutritional supplement. In this context it is expected to have athletic performance enhancer effects and acts against fatigue. It is also accepted as a poultry feed addition. The determination is performed applying a Dose-in Gradient with subsequent conductivity detection after sequential suppression. To enhance the selectivity of the separation, a combination of a Metrosep A Supp 7 - 250/4.0 and a Metrosep A Supp 16 Guard/4.0 was used.

The iodometric back titration is a precise method used to accurately measure the caffeine content in various aqueous samples. Reliable determinations are made easy using the OMNIS Titrator equipped with a dPt Titrode.

Titration is an accurate and precise method that can be used to determine the pyrophosphate content in aqueous products. The OMNIS Titrator equipped with a dUnitrode delivers reliable determinations.

Determination of melamine in milk, diary products, eggs, and egg-based foodstuffs using cation chromatography.

Determination of Zn, Cd, Pb, and Cu in chili sauce after digestion UV.

Determination of Hg in chili sauce after UV digestion.

Efficiently analyze food products with ion chromatography (IC). Discover its robust applications in quality control for beverages, food additives, and dairy.

Surface Enhanced Raman Scattering or SERS is an anomalous enhancement of Raman scattering when molecules are adsorbed to gold or silver nanoparticles – this enhancement can be as large as 107. The advantage of SERS for the analytical chemist lies in its ability to detect analyte concentrations of parts per million and even parts per billion levels, while classical Raman is limited to parts per thousand. Metrohm Raman produces P-SERS assays in the form of nanoparticles printed onto substrates using inkjet technology. This method produces inexpensive test strips that exhibit exceptional stability and sensitivity. There are two markets that can be easily addressed with P-SERS: forensic analysisand food safety. This white paper explains the mechanism of SERS and how it can be applied to handheld Raman analysis with Metrohm Raman Mira systems.

Ion measurement can be conducted in several different ways, e.g., ion chromatography (IC), inductively coupled plasma optical emission spectrometry (ICP-OES), or atom absorption spectroscopy (AAS). Each of these are well-established, widely used methods in analytical laboratories. However, the initial costs are relatively high. In contrast, ion measurement by the use of an ion-selective electrode (ISE) is a promising alternative to these costly techniques. This White Paper explains the challenges which may be encountered when applying standard addition or direct measurement, and how to overcome them in order for analysts to gain more confidence with this type of analysis.

Sulfites are well-known additives in foods and beverages used to extend shelf life and preserve colors. Such properties have led to the broad usage of sulfites in a range of foodstuffs like fruits, cereals, vegetables, seafood, juices, alcoholic and non-alcoholic (soft) beverages, and in some meat products. The term «sulfites» describes a group of molecules that include sulfur dioxide (SO2) and chemically related molecules like sodium sulfite (Na2SO3), sodium bisulfite (NaHSO3), or sodium metabisulfite (Na2S2O5). Sulfite intake has been correlated with several adverse reactions, and therefore sulfites are included in the FAO/WHO Codex Alimentarius list. Labelling sulfite content in foods and beverages is necessary when the total concentration exceeds 10 mg/kg. Metrohm ion chromatography allows the reliable measurement of sulfite in different matrices using either conductivity or amperometric detection. The inclusion of automated sample preparation and cleaning steps with Metrohm instrumentation saves additional analyst time and helps increase sample throughput.

Free white paper gives comprehensive overview of how to reliably assess the quality of infant formula with ion chromatography.

This White Paper compares automated Inline Ultrafiltration and Inline Dialysis to the traditional Carrez clarification procedure for the analysis of milk samples by ion chromatography (IC). A continuous test series over approximately six months proved Inline Dialysis to be a reliable and valuable alternative to treat dairy products prior to IC analysis.