Researchers at Metrohm have developed a methodology to determine total sodium content within soy milk products.
Application note H-125 details a standard addition technique to permit the accurate determination of sodium at lower levels.
The principle method discussed detailed the exothermic reaction between sodium ions with aluminium ions whilst in the presence of potassium and fluoride ions.
For accurate analysis, protein and lipids are removed from the samples and trichloroacetic acid is used to denature the protein.
The resultant curd is separated by filtration or centrifugation, and the whey titrated for the sodium content.
Samples are analysed through pipetting 100mL into a flask containing a concentration of trichloroacetic acid and a magnetic spin bar.
The flask is stirred for five minutes and the resultant curd is filtered through a fast filtering paper or centrifuge and titrated with standardised solution.
The titrant used is standardised in five titration vessels, each containing 25ml of deionised water and 3g of trichloroacetic acid.
To read the application note, please click on the link above.
