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Modifications of spectrophotometric methods for total phosphorus determination in meat samples

Aneta Jastrzębska

Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarin Str., 87-100 Toruń, Poland



Received: 22 February 2008  Revised: 25 August 2008  Accepted: 2 September 2008

Abstract: Spectrophotometric determination of total phosphorus in meat samples was modified using the molybdenum blue reaction with the following reducing agents: ascorbic acid (AA), hydrazine sulphate (HS), and mixture of hydroquinone and hydrazine sulphate (HHS). Proposed methods were validated by evaluation of statistical parameters such as: linearity, sensitivity, limits of detection (DL) and quantification (QL), precision, and accuracy, against the standard and malachite green (MG) modified procedures and by applying food certified materials. The values of within-day and between-days precision in meat samples for all tested reducing agents were better than 3.4 % and 4.2 %, respectively. The recoveries for CRMs analyses were between 92 % and 102.3 %. Obtained results suggest usefulness of the hydroquinone and hydrazine sulphate mixture in the determination of phosphorus ions.

Keywords: phosphorus - meat samples - UV-VIS methods - validation

Full paper is available at

DOI: 10.2478/s11696-008-0091-2


Chemical Papers 63 (1) 47–54 (2009)

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