Determination of Potassium Content in Carrageenan Using Potassium Ion Selective Electrode Method

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (12): 525-527.

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Determination of Potassium Content in Carrageenan Using Potassium Ion Selective Electrode Method

ZHANG Li-Xin, TANG Mei-Jun, XUE Feng, FAN Xiao, ZHAO Xi-Long, LIU Xiu

1.College of Chemistry,Chemical Engineering and Environmental,Qingdao University,Qingdao 266071,China; 2.Pediatrics,Second Hospital of Yanzhou Mineral Corporation,Jining 273500,China; 3.Institute of Oceanology,Chinese Academy of Sciences,Qingdao 266071,China

Online:2008-12-15 Published:2011-12-08

Abstract

Abstract: The gelling characteristics of carrageenan are closely connected with its potassium content. To determine the potassium content in carrageenan,the solution of potassium from carrageenan sample was prepared using wet treating method with HCl-HNO3(1:3) and determined with potassium ion selective electrode method,employing the results of sodium tetraphenylborate titration method as control. A quick,simple and accurate method was established. The standard curve is:y=48.14x+175.45 with the correlation coefficient 0.9942. It was found experimentally that the potassium content in one carrageenan sample is 5.36% with the RSD 0.65%.

Key words: carrageenan, potassium content, potassium ion selective electrode, sodium tetraphenylborate titration

ZHANG Li-Xin, TANG Mei-Jun, XUE Feng, FAN Xiao, ZHAO Xi-Long, LIU Xiu. Determination of Potassium Content in Carrageenan Using Potassium Ion Selective Electrode Method[J]. FOOD SCIENCE, 2008, 29(12): 525-527.

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Determination of Potassium Content in Carrageenan Using Potassium Ion Selective Electrode Method

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