Determination of lead in fruit juices and soft drinks by potentiometric stripping analysis

The Analyst ◽  
1982 ◽  
Vol 107 (1281) ◽  
pp. 1466 ◽  
Author(s):  
Saverio Mannino
Keyword(s):  
Soft Drinks ◽  
Fruit Juices ◽  
Stripping Analysis ◽  
Potentiometric Stripping Analysis

Spectrophotometric Determination of Ascorbic Acid in Canned Fruit Juices, Cordials, and Soft Drinks with Iron(III) and 1,10-Phenanthroline as Reagents

1987 ◽  
Vol 70 (3) ◽  
pp. 518-520 ◽  
Author(s):  
Oi-Wah Lau ◽  
Shiu-Fai Luk
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Calibration Graph ◽  
Soft Drinks ◽  
Fruit Juices ◽  
Background Correction ◽  
Reduction Of Iron ◽  
Wide Range ◽  
Canned Fruit

Abstract A simple and accurate spectrophotometric method has been developed for the determination of ascorbic acid in canned fruit juices, cordials, and soft drinks, based on the reduction of iron(III) by ascorbic acid to iron(II), which is then complexed with 1,10-phenanthroline. Background correction is necessary for most samples and can be achieved by copper(II)-catalyzed oxidation of the acid. The calibration graph was linear from 0 to 8 μg/mL of ascorbic acid with a slope of 0.12/ppm. The precision for the determination of ascorbic acid in a lemon drink containing 210 μg/mL of the acid was 0.9%. Many ingredients commonly found in fruit juices, cordials, and soft drinks do not interfere; however, tannic acid, pyrogallol, and sulfite interfere with the method. A wide range of samples was analyzed for ascorbic acid content by the proposed method. The samples included mango and lemon tea drinks and also grapefruit juices, for which no background correction is needed.

Sign in / Sign up

Export Citation Format

Share Document