Low sodium food testing

This standard specifies four determination methods for potassium and sodium in food: flame atomic absorption spectroscopy, flame atomic emission spectroscopy, inductively coupled plasma emission spectroscopy, and inductively coupled plasma mass spectrometry. This standard is applicable to the determination of potassium and sodium in food. After digestion treatment, the 2-principle sample is injected into an atomic absorption spectrometer. After flame atomization, potassium and sodium absorb resonance lines at 766.5 nm and 589.0 nm, respectively. Within a certain concentration range, their absorption values are proportional to the potassium and sodium content, and compared quantitatively with the standard series. Unless otherwise specified, all reagents and materials used in this method are high-grade pure, and the water is Grade II water as specified in GB/T 6682. 3.1 Reagent 3.1.1 Nitric acid (HNO,). 3.1.2 perchloric acid (HCIO), 3.1.1.3 chlorination (CsC1). 3.2 Reagent preparation 3.2.1. Mixed acid [perchloric acid+nitric acid (1+9)]: Take 100 mL of perchloric acid, slowly add it to 900 mL of nitric acid, and mix well. 3.2.2 Nitric acid solution (1+99>): Take 10 mL of nitric acid, slowly add 990 mL of water, and mix well. 3.2.3 Chlorinated solution (5O g/L): Dissolve 5.0 g of helium in water, dilute with water to 100 ml. 3.3 Standard substance 3.3.1 Potassium chloride standard substance (KCI); Purity greater than 99.99%. 3.3.2 Basket Sodium Standard (NaCI): Purity greater than 99.99%

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