Development of On-Site Measurement of Calcium in Food Samples by Use of Ion Selective Electrode example for Using <LAQUAtwin> Ca2+ Ion meter

By: Hisashi YAMANOUCHI

10 May 2013


The concentration of calcium in food samples is commonly measured by use of Inductively Coupled Plasma (ICP), Ion Chromatography (IC) and Atomic Absorption Spectrophotometry (AAS). However, these methods are not appropriate for on-site measurement at production lines and farms because these instruments are too large to carry out. In this paper, we propose new measurement method which dissociates the compound including calcium into the calcium ion adjusting pH of samples before the potentiometric measurement with the compact calcium ion meter (abbreviated as Ca2+-meter). The results obtained by use of Ca2+-meter with pretreatment were good agreement with that obtained by use of ICP. We can measure all amount of calcium in milk products by use of Ca2+-meter with pretreatment which generate free calcium ions from the calcium compound in milk products.

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