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Salt content in bread and dough from northern Portugal: method development and comparison

机译:葡萄牙北部面包和面团中的盐含量:方法开发和比较

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摘要

In the initial stage of this work, two potentiometric methods were used to determine the salt (sodiumchloride) content in bread and dough samples from several cities in the north of Portugal. A referencemethod (potentiometric precipitation titration) and a newly developed ion-selective chloride electrode(ISE) were applied. Both methods determine the sodium chloride content through the quantification ofchloride. To evaluate the accuracy of the ISE, bread and respective dough samples were analyzed by bothmethods. Statistical analysis (0.05 significance level) indicated that the results of these methods did notdiffer significantly. Therefore the ISE is an adequate alternative for the determination of chloride in theanalyzed samples. To compare the results of these chloride-based methods with a sodium-basedmethod, sodium was quantified in the same samples by a reference method (atomic absorptionspectrometry). Significant differences between the results were verified. In several cases the sodiumchloride content exceeded the legal limit when the chloride-based methods were used, but when thesodium-based method was applied this was not the case. This could lead to the erroneous application offines and therefore the authorities should supply additional information regarding the analyticalprocedure for this particular control.
机译:在这项工作的初始阶段,使用两种电位计方法来确定葡萄牙北部几个城市的面包和面团样品中的盐(氯化钠)含量。应用了一种参考方法(电位沉淀滴定法)和一种新开发的离子选择氯电极(ISE)。两种方法都通过定量氯化物来确定氯化钠含量。为了评估ISE的准确性,通过两种方法分析了面包和面团样品。统计分析(0.05显着性水平)表明,这些方法的结果没有显着差异。因此,ISE是测定分析样品中氯离子的适当替代方法。为了将这些基于氯化物的方法的结果与基于钠的方法进行比较,通过参考方法(原子吸收光谱法)对相同样品中的钠进行定量。验证了结果之间的显着差异。在某些情况下,使用氯化物基方法时氯化钠含量超过了法定限值,但在应用钠基方法时情况并非如此。这可能会导致错误地使用罚款,因此,主管机关应为此特定控制提供有关分析程序的其他信息。

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