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.
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Ward RE, Carpenter CE (2010) Traditional methods for mineral analysis. Ch. 12. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New York
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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
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DOI: https://doi.org/10.1007/978-1-4419-1463-7_9
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