Microdiffusion and Fluoride-Specific Electrode Determination of Fluoride in Foods
- 1 September 1979
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 62 (5) , 1065-1069
- https://doi.org/10.1093/jaoac/62.5.1065
Abstract
A simple and accurate method was developed for routine determination of fluoride in foods. Hydrogen fluoride is diffused 20 hr at 50°C from fresh or freeze-dried samples (0.1 g dry wt) in polystyrene petri dishes containing 2 mL 40% HClO4 and 0.3 g Ag2SO4, and is absorbed on the lids, previously spotted with 0.1 mL 0.5M NaOH. The absorbent layer is dissolved in 2 mL buffer solution, and the fluoride is measured potentiometrically. The method was verified by analysis of NBS Standard Reference Materials; recovery from 28 spiked infant foods (average = 99%, range — 75-135%); and comparison of results with colorimetry results for the same diffusates, after modification to handle 1 g samples. Relative standard deviations varied from 4 to 20% day to day. Detection limits were below 0.05 μg/g dry weight.This publication has 0 references indexed in Scilit: