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Novel Method for Determination of Sodium in Foods by Thermometric Endpoint Titrimetry (TET)

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Novel Method for Determination of Sodium in Foods by Thermometric Endpoint Titrimetry (TET) Vol.3, No.1B, 20-25 (2014) Journal of Agricultural Chemistry and Environment http://dx.doi.org/10.4236/jacen.2014.31B005 Novel method for determination of sodium in foods by thermometric endpoint titrimetry (TET) Thomas Smith1*, Christian Haider2 1Antom Technologies Pty Ltd., Brisbane, Australia; *Corresponding Author: [email protected] 2Titration Competence Center, Metrohm AG, Herisau, Switzerland Received November 2013 ABSTRACT of gas supplies and fume extraction equipment. Ion se- lective electrode measurement has to contend with inter- A novel yet simple, rapid and robust thermomet- ferences and changes in sodium ion activity with respect ric endpoint titration (TET) method for the deter- to the composition of the sample matrix. Gravimetric mination of sodium in various foodstuffs is de- procedures generally suffer by being slow and demand- scribed. Sodium reacts exothermically with alu- ing of high skill levels by analysts. minium in the presence of an excess of potas- As an analytical chemistry technique, titration has an sium and fluoride ions to form NaK2AlF6 (“elpa- advantage over spectroscopic and ion analysis methods solite”). This reaction forms the basis of a ro- as it exhibits a linear (rather than logarithmic) response bust, reliable analytical procedure suitable for to changes in concentration of the analyte. To date, the routine process control. The reaction of calcium main titration method for sodium has been analysing the under similar conditions (to form KCaAlF ) sug- 6 chloride content by argentometric titration with standard gests that potentially, calcium may interfere in silver nitrate and infer the sodium content from the the determination of sodium in some foodstuffs. stoichiometry of sodium chloride. This approach suffers Results of an investigation suggest that at molar from two significant sources of error. Firstly, not all so- ratios [Ca]/[Na] < 0.85, an error of <1% of the measured value of sodium is incurred. dium in a food has chloride as a counter-ion. Manufac- turers routinely add salts of sodium for many purposes, KEYWORDS for instance as preservatives, stabilizers, emulsifiers and flavour enhancers. Additionally, there are non-sodium Sodium; Titration; Food; Foodstuffs; TET; chloride sodium sources from the foods themselves. For Thermometric Endpoint Titration; Elpasolite instance, a modern trend is to substitute a portion of the sodium chloride additive with potassium chloride in or- 1. INTRODUCTION der to maintain a level of “saltiness” in the flavour pro- file while reducing the sodium impact of the product. In recent times, the negative impact of high levels of Thus, in spite of its simplicity, the titrimetric determina- dietary sodium on human health outcomes has attracted tion of sodium by calculation from the chloride content is increased attention from public health regulatory authori- considered no longer acceptable. Titrimetric procedures ties. In many jurisdictions, there is a requirement for for the determination of sodium ion itself, based on the food manufacturers to state the total sodium content of insolubility of sodium zinc uranyl acetate have been pro- the product on the package. To this time, sodium in food- posed [1,2] but have clearly not found favour with users stuffs has been analyzed by spectroscopic techniques over the years. Similarly, a complexometric procedure [3] such as flame photometry, inductively-coupled plasma does not appear to be in routine use. spectroscopy (ICP) and atomic absorption spectroscopy Sajό [4] proposed a direct-injection enthalpimetric me- (AAS), or by ion selective electrode (ISE), gravimetry or thod for the determination of sodium. This method relied titrimetry. on the exothermic precipitation of NaK AlF (elpasolite), The spectroscopic procedures mentioned previously 2 6 require extensive sample dilution to bring the analyte with the temperature increase of the test solution corre- concentration into a suitable range for measurement, and lated to the amount of sodium present. The reaction: require careful sample clean-up to avoid nebulizer and + + 3+ − Na+++↔ 2K Al 6F NaK26 AlF (1) burner blockage. Further, a significant financial barrier for smaller laboratories is the provision and maintenance is simple and occurs stoichiometrically, but as described, Copyright © 2014 SciRes. OPEN ACCESS T. Smith, C. Haider / Journal of Agricultural Chemistry and Environment 3 (2014) 20-25 21 Sajό’s procedure is difficult and complex, requiring high- tions were carried out in polypropylene vessels mounted ly accurate calorimetric measurements and the use of in the rack of a Metrohm 814 Sample Processor. hydrofluoric acid and platinum vessels. It is not suitable Sample preparation included comminution and disin- for routine measurements by the less-skilled operators tegration. A small “inverted cup” style of kitchen blender employed in many quality control laboratories today. was used to render some samples to a suitable size for In contrast to enthalpimetric measurement methods, representative sampling, and a Polytron PT1300 D high thermometric titrimetry is a technique which is able to shear disintegrator (VWR, Germany) was used to fluid- utilize the near-universal property of enthalpy change in ize the sample and obtain maximum extraction of the chemical reactions in a relatively easy-to-use manner. analyte. Thermometric titrations are readily automated, and share with other automated titration techniques the use of a 2.2. Reagents sensor to detect the endpoint of the titration reaction. In All reagents were of analytical grade. the case of thermometric titrimetry, the sensor is a ther- Titrant: c(Al3+) = 0.5 mol/L, c(K+) = 1.1 mol/L, pre- mometer. The temperature sensing element is a thermis- pared from aluminium nitrate Al(NO ) ∙9H O and potas- tor, a solid-state device which exhibits relatively large 3 3 2 sium nitrate, KNO . changes in its resistance as a function of temperature. 3 The thermistor forms one arm of Wheatstone bridge, and Buffer/conditioning reagent: c(NHF.HF) = 300 g/L the analogue output is converted to a digital signal and ammonium hydrogen difluoride, or alternatively, c(NH4F) transferred by an electronic interface to a computer for = 400 g/L ammonium fluoride. processing. The actual temperature of the solution is im- pH adjuster, sample digestion and sodium liberation material, as the sensor is only required to detect the aids: glacial acetic acid, trichloroacetic acid. change in solution temperature at the endpoint. For this Solvents: toluene, acetone, deionized water. reason, there is no need to calibrate the sensor. Further, Standard solution: c(NaCl) = 0.25 mol/L, prepared sensor maintenance is minimal, and it is normally stored from sodium chloride freshly dried for 4 hours at 110˚C. dry between titrations. It is thus a technique suitable for use in many industrial situations. 2.3. Titrant Standardization The challenge was to utilize the chemistry pioneered The titrant is standardized against a standard sodium by Sajό and to convert it into a relatively easy titration solution, prepared from sodium chloride. A titration pro- method, suitable for use in routine process and quality gram was prepared to automatically dispense aliquots of control in food manufacturing facilities. It was found that increasing volumes of standard NaCl into successive the only viable method employs a titrant solution com- vessels placed in the rack of the sample processor. Each prising aluminium ions accompanied by potassium ions titration vessel contained 5 mL c(NH4F) = 400 g/L and 1 in a concentration ratio such that the molar ratio [Al]/[K] mL concentrated HCl, with deionized water added such was 1:2.2, that is, a 10% molar excess over the stoi- that the total volume of fluid (including the NaCl aliquot) chiometric ratio of 1:2 in NaK2AlF6. Fully-dissociated 3+ approximated 30 mL. The titration program automatical- aluminium ion, Al is the operating ion in the titrant, and ly computed the molarity, systematic error of the deter- is the one against which the titrant is standardized. The mination and the coefficient of correlation from a regres- excess of fluoride ion required to drive the reaction equi- sion analysis of the results. Figure 1 illustrates the librium to the right is provided in the titration solution by process by which the titrant molarity and systematic er- either ammonium hydrogen difluoride, NH4F∙HF or ror is calculated. ammonium fluoride, NH4F. While NH4F∙HF also buff- This procedure provides assurance that the method is ers the titration solution to a near-ideal pH 3, NH4F can linear over the anticipated range of sodium values to be be used in combination with acids such as hydrochloric, measured, and also determines its systematic error. The acetic and trichloroacetic according to the circumstances systematic error incorporates all error sources inherent in of sample preparation, and may be preferred by some the determination, including sodium impurities in the analysts. reagents. The systematic error is equal to the value of the y axis intercept in the linear relationship, and in this in- 2. EXPERIMENTAL stance was calculated to be 0.070 mL. 2.1. Apparatus 2.4. Determination of Systematic Error Thermometric titration measurements were made with a Metrohm 859 Titrotherm thermometric titration system For accurate estimation of analytes in samples by TET, (Herisau, Switzerland) fitted with a Metrohm 6.9011.040 it is important to determine the systematic error of the Thermoprobe fluoride-resistant sensor. Automated
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