Abstract
Chromogens are chemicals that react with compounds of interest and form colored products that can be quantified using spectroscopy. Several chromogens that selectively react with minerals are available. In this lab, ferrozine is used to measure ferrous iron in an ashed food sample. The relationship between the absorbance of the chromogen-mineral complex is described by Beer’s Law; in this procedure, a standard curve is generated with a stock iron solution to quantify the mineral in beef samples.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsREsourcE Materials
Ward RE, Carpenter CE (2010) Traditional methods for mineral analysis. Ch. 12. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New York
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2010 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
Carpenter, C., Ward, R. (2010). Iron Determination in Meat Using Ferrozine Assay. In: Nielsen, S.S. (eds) Food Analysis Laboratory Manual. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1463-7_9
Download citation
DOI: https://doi.org/10.1007/978-1-4419-1463-7_9
Published:
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-1462-0
Online ISBN: 978-1-4419-1463-7
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)