How To DETERMINE IRON IN FOOD (COLORIMETRY)

DETERMINATION OF IRON IN FOOD (COLORIMETRY)

AIM:
To estimate iron content in food using colorimetric method.

APPARATUS:
Colorimeter, test tubes, pipettes.

REAGENT:
1,10-phenanthroline, hydroxylamine HCl, acetate buffer.

PRINCIPLE:
Iron reacts to form a red-orange complex, whose absorbance is measured.

PROCEDURE:

• Prepare food extract and react with reagents.

• Measure absorbance at 510 nm.

• Compare with standard iron curve.

CALCULATION:
Use standard curve to determine ppm of iron.