|MadSci Network: Biochemistry|
There are several official methods for determining iron in food. All of these methods use atomic absorption spectrophotometry on ashed samples. A quick search in a scientific literature base would reveal these. However, the AOAC methods include: AOAC 968.08 Iron in feeds AOAC 990.05 Iron in Oil & fat And bioavailability of iron AOAC 974.31 Other methods are mentioned her: http://www.nal.usda.gov/fnic/foodcomp/Data/SR11/sr11_doc.html MINERALS: Calcium, iron, magnesium, zinc, copper, and manganese were determined by atomic absorption and plasma emission spectrophotometry. Newer values were generally determined by Inductive Coupled Plasma (ICP). Also, here are a few references that cite the methods they used. AU: Torelm,-I. TI: Interlaboratory variance in analysis of major nutrients in foods. SO: J-food-compos-anal. Orlando, Fla. : Academic Press. Mar/June 1994. v. 7 (½) p. 2-22. DE: food-analysis. variance-. nutrient-content. food-composition. laboratory-methods. CC: Q500 AB: Variability in analytical results arises through different laboratories analyzing a material. To investigate the magnitude of this variance in nutrient analysis in foods, data from annual proficiency tests at 20-35 laboratories are compiled. The test materials are dry powders of gruel and dairy products and canned or frozen meat and meat products, and the nutrients are moisture, ash, nitrogen, fat, phosphorus, calcium, and iron. The laboratories have used their own routine methods of analysis. For all nutrients, plots of the inter- and intralaboratory standard deviations in the proficiency tests versus the nutrient concentration of the test materials are presented, as are the regression lines and equations for the relations. The magnitude of the inter- and intralaboratory standard deviations at the concentration of interest can thus be evaluated by consulting the corresponding regression line. In moisture analysis, a curved relation of standard deviation to concentration seems to be relevant. For the other nutrients a linear relation is found. In fat analysis, in the investigated range of concentration, greater standard deviations are found when analyzing dry materials than those found when analyzing moist. Record 2 of 4 - AGRICOLA 1992-1997 AU: Rhee,-K.S.; Ziprin,-Y.A. TI: Modification of the Schricker nonheme iron method to minimize pigment effects for red meats. SO: J-Food-Sci. Chicago, Ill. : Institute of Food Technologists. Sept/Oct 1987. v. 52 (5) p. 1174-1176. DE: meat-. food-composition. iron-. pigments-. analytical-methods. CC: Q502 AU: Oellingrath,-I.M.; Slinde,-E. TI: Color, pigment and iron content of meat loaves with blood, blood emulsion, or mechanically deboned meat added. SO: J-Food-Sci. Chicago, Ill. : Institute of Food Technologists. Nov/Dec 1985. v. 50 (6) p. 1551-1555. ill., charts. DE: meat-products. food-quality. color-. blood-. iron-. mechanically- deboned-meat. hemoglobin-. myoglobin-. food-acceptability. CC: Q502 AB: Abstract: Meat loaves containing mechanically-deboned meat (MDM) and small amounts of blood and blood emulsion were produced, and the effect of the pigment and iron (Fe) content of the raw materials on the color of the heated products was quantitatively determined. Meat minces containing added blood gave lighter meat loaves on heating than meat minces containing added blood emulsion or MDM; this was observed even when equal amounts of extractable hemoglobin and myoglobin were present in the minces. When the same amount of Fe was present, meat minces with added blood and MDM produced lighter-colored meat loaves on heating than meat minces having added blood emulsion. Definitive spectrometric and chromatographic analytical methods were employed.(wz).
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