A novel method for the determination of sodium chloride in salted fish

Authors

  • Yinliang Zhang,

    1.  School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, Jiangsu Province, China
    2.  School of Food and Biological Engineering, ZhengZhou University of Light Industry, Zhengzhou 450002, Henan Province, China
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  • Wenshui Xia

    Corresponding author
    1.  School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, Jiangsu Province, China
      *Fax: +86-510-85869455;
      e-mail: xiaws@sytu.edu.cn
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*Fax: +86-510-85869455;
e-mail: xiaws@sytu.edu.cn

Summary

A novel, simple and reliable spectrophotometric method to determine sodium chloride in salted fish was developed and validated. The method was based on the reaction of chloride with silver nitrate and the determination of turbidity of silver chloride formed. The absorbance was measured at 385 nm. The method was tested under various conditions, and we confirmed an optimal operation with 2 mL 1:4 (v/v) nitric acid, 2 mL 1.5 g L−1 gelatin, 5 mL 0.5% silver nitrate in a total volume of 50 mL, mixed and heated at 60 °C for 10 min. The range of linearity and the detection limit were 0.4–24 mg L−1 and 0.2 mg L−1, respectively. The relative standard deviations and the recovery were 0.83% to 2.87% and 93.74% to 103.6%, respectively. The accuracy of this method was comparable with Volhard method, and it was cheap and successfully applied to determine sodium chloride in salted fish.

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