Sodium content determination is becoming ever more important in the food industry. Sodium is an essential ingredient in processed foods, but too much can be detrimental to health.
Direct sodium measurement is commonly performed by, e.g., atomic absorption spectroscopy (AAS), ion chromatography (IC) or inductively coupled plasma mass spectroscopy (ICP-MS). However, in addition to tedious sample preparation and time-consuming system calibration procedures, these techniques require significant capital investment and in-depth user knowledge. The titration-based multiple standard addition (MSA) technique therefore represents a simpler, faster and more economical application to specifically and accurately determine sodium ion content in food products.
Here, we compare the accuracy and efficiency of the MSA method with respect to AAS, IC and ICP-MS for the content determination of sodium in various food samples. AAS, IC and ICP-MS measurements were carried out by the internationally recognized testing laboratory Swiss Quality Testing Services (SQTS).
1. Multiple standard addition technique (MSA): Principle
2. Scope of the comparative study
3. Sample preparation and measurement
3.1 Multiple standard addition (MSA) technique
3.2 Ion chromatography (IC)
3.3 Atomic absorption spectroscopy (AAS) and inductively coupled plasma mass spectroscopy (ICP-MS)