-SETABLE PRODUCTS, PROCESSED anter 42, p.8 _neditely before pipeting liqut for analysis so that solid material is formly suspended. 4) Other types of foods.—Prepare test sample by method (a), Ce). oF other suitable method. To preserve test samples oF suspensions for future analysis, add Jin ca 37%0HICHO solution 100 g test sample or suspension, nis {and store at room temperature, Correct for dilution by HCHO ‘ution by multiplying % NaCI by 1,008. Determination (a) For produets containing less than 5 per cent salt-— Place 5.00 8 0m iFeancenteaton isto be expressed on weight/volume basis) spare est suspension from (aor (oF 50g frome) into tared 250 ‘Neaker add 1,0 to e850 mL if(a or(b) suse. (Use boiling water ar procts suchas butter to mel fa.) Add SO ml. HNO, (1+ 49) crate asin D, using 10 mi. buret salt content <1%. NaC, 9% = mL 0.0856M AgNO,/10 (b) For products containing 5 or mare per cent sali—Place 30g (or 5.00 ml ifconcentration is to be expressed on was pared test suspension from (a) of (b) into 100 mL volumetric tak and dilute to volume with H,O. Mix, and transfer aliquot tuning 50-250 me NaCl wo 250 mL beaker. 1 west sample is pared by (e). transfer weighed aliquot containing 30-250 mg SCt to ared 280 ml. beaker. Proceed asin D, beginning dilute sa $0 mL. with H,0. NaC, Me= Fx mL .0856M AgNO,/IC here F = dilution factor = 100/e. aliquot titrated if test sample is “epared by (a) or (hy) or 50/g aliquot titrated if prepared by (©) {e) General case—Accuraely weigh approximately the test smtion weight stated, (I % NaCl 25%, weigh <5 g test portion ther than diluting to 100 mL as in (b), if more convenient.) Use es TM AgNO; Solution, accurately standardized as in D, without molarity, and titrate as in D. fjusting to speci Nacl.% mL AgNO, « M AgNO, x 0.05844 » 100/g test portion test solution is overttated, add NaCl standard solution, and smplete titration, Comet for volume of standard solution added 1, 47 (1971): 57, 120011974), |AS-7647-14-5 (sodium chloride) ferences: JAOAC 24.16 AOAC Official Method $25.52 ‘Sugars in Canned Vegetables First Action 1825 Final Action |. Reducing Sugars Before Inversion ‘Weigh 20 g test portion into 200 mL volumetric ask, dilute with 4100 mi. HO, clarify with slight exeess of neural PO(CH;COO): lution, 628.46B(a) (see 44.1.07) dilute 0 volume, and fitter emove excess P with ankydrous Na,SO, of with dry sodium oF 2008 AOAC INTERNATIONAL AOAC OFFICIAL METHODS OF ANALYSYS (2008) potassium oxalate, Filter, and determine reducins 906.038 (sce 44.1.16), Express result a8 % invert swt B, Reducing Sugars After Inversion “Fransfer 50 ub filtrate, A, to 1K mL volumetri flask, add Sm HCI and let stand overnight, asin 925.48(c) (see 44.1.09). Nearly neutralize with NaOH solution, cool, dilute to volume, and ‘Tetermine reducing sugars in aliquot as in 906.038 (sec 44.1.16). Express result as % invert sugar ©. Sucrose See 93036 (see 441.13) 424a7 AOAC Official Method 925.53 Acids (Total) in Canned Vegetables Firet Action 1825 Final Action Proceed as in 942.15A oF B (see 37.1.37), using S g tt potion. xpress result as mL 1M alkall required to neutralize 100 g test sample. 424.18 AOAC Official Method 974.24 Oxalic Acid in Canned Vegetables ‘Calcium Oxalate Precipitation Method First Action 1974 Final Action 1875, A. Reagents (a) Indicator paper:—Shor-range Alka (No.2, pH 3.5-55, Fisher Scientific Co., or equivalen) (b) Potassium permanganate solutions (1) Approximately (.1M—Prepare and standardize as in 940.35 (see A110). (2) “Approximately 0.01M,—Ditute 100 al 01M 101 Ly Prepare fresh ‘before use, (€) Acetate buffer solution —pH 4.5. Dissolve 2.5 ¢ ankiydrous CaCl, in 50 mL. CH,COOH (+ 1) and add 10 solution of 33 g NaCHjCOO-3H,O diluted 10 $0 mL a) Mash liquid —Dilute 12.5 mL CH,COOH to 250 mb. with sO” Add powdered calcium oxalate, shake, and Jet stand, Repeat addition and shaking to saturation. Cool to 4°C and store it Teftigerato. Just before use iter amount needed, Keep cold during filtration and use (e) Tungstophosphoric acid reagent—Dissolve 2.5 Na,WO,2H.0 inmixtureof4 mL.H,PO, and sO mL 1,0, anddilute 10 100 mi. with 1,0. (f) Lanthanum solution —S%, Wet 5.9 g LO, with HO, very siowlyadd 25 mL. HCltoissolve, and dilute to 100 mL with #0 (g) Calum standard soletions—(1) 1 mg/osl.—Sharry 2.497 8 CaCO, (primary standard grade) in TL volumetric flask with 300 mL 10. Carefully add 10 mL HCL. After CO, is completely leased, dilute to volume with HO. (2) 0.05 mg/ml, —Dilute $5.0 ml soletion (7) 10100 mL with 150. 8. Apparatus “Atomic absonption spectrophotameter:[FRUTTS AND FRUIT PRODUCTS [AOAC OFFICIAL METHODS OF ANALYSIS (2006) Sei ‘contg thin asbestos mat.” vol. on first pptn, is not excessive, second filtration may be made jon 22.052 was mo. a follows: Delete “through Gooch from"{famt of alcohol ppt, indicated through Gaoeh eontg thin asbestos m Revised: March 1996 37.41.34 AOAC Official Method 924.09 Pectic Acid in Fruit Products First Action 1924 See 22.053, 12th Fa Section 22.053 was modified as follows: Replace “asbestos pad” with “glass fiber fer.” Revised: March 1996 374.35 AOAC Official Method 920.152 Protein in Fruit Products jeldahl Method. First Action 1920 Final Action Proceed as in 985.04C (see 2.4.03), using 5 g jelly or other fruit prodiuet comtainin ge amount of sugar of 10 gjuice or fesh fait, ‘and larger amount of H,S0, ifnecessary for complete digestion. 16.28 ~ % protein 371.36 AOAC Official Method 970.41 Betaine in Orange Juice SSpectrophotometric Method Firet Action 1970 Final Aetion 1980 A, Reagents (a) Ammonia solution —2%. Dilute 140 ml. NH,OH 02 L with H.0. (b) Ammonium reineckate solution 2.5%, Shake 2.8 g in 75 ml HO 30 min, Fiker through paper and dilute to 100.0 rab, ‘Adjust pl1 to 1.0 with HCL and filter through fine porosity glass crucible, Prepare fresh before betaine preci reagent containing precipitate. (6) Acetone solution —70%, Dilute 70m to 100 ml with H;0, (@) Aqueous ether-—Add | mL-H,0 to 140 mL ether (e) Jon exchange resins. (1) AmberlteIR-120 medium porosity (20-50 mesi, wet) —Prepare 280 gin H form by treating with? bed volumes 2M HCI (ca 500 mL). Soak 2. Drain resin and wash with 0 until neural and Cl-fiee. (2) Amberiite TRA-400 (20-50 mesh, wet), Prepare 250 g in OH form by treating with 2 bed volumes 2M NaOH (ca 500 mL), Drain and wash NaOHefree with HO. Mix ‘with IRC-S0 immediately for column I preparation, (3) Amber 1RC-30.—Propare 125 g in H form by treating with 2 bed volumes 2M HCL. Drain and wash Cl-fee with H. (H) Betaine standard solution —I my Weigh 0.2 taine-HICl in 200 ml volumetric as 10 volume with HO. on. Do not use ‘anhydrous betaine’mL, 1 dilute {© 2006 AOAC INTERNATIONAL 8. Preparation of Columns () Colunn 1—Use 18 mm id chromatographic tube with ‘medium oF coarse porosity fritted glass and with stopcock. Add aqueous slurry Amberlite IR-120(H) to 12.5 em bed depth (wet resin), To regenerate resin, pour through 100-200 mL IM HCL and wash Clefree with 10, (b) Column 1—Homogencously mix 2 volumes Amberlite IRA-400(0) with 1 volume IRC-SO(H) and transfer to column as hove to 7.5 em bed depth. Resins have different densities, and excess HO causes undesirable separation. Bed must be a homogeneous misture. Resin mixture cant for 2 determinations only. be regene . Preparation of Test Sample Prepare juice asin 920.149(a) (see $7.1.07). D. Determination Add accurately measured (est portion of prepared juice (10-20 mL) containing $-7 mg betaine to small beaker. Dilute to ea 30 mL. with HO and adjust to pH 3.0 with 0.1M HCl, using pi meter. Transfer to column I. Colleet eluate a ea 3 mLmin, When Jiquid reaches top of resin, wash column with 200 mL. H,0 or until carbohydate-free, Discard eluate and wash solution, Bute betaine bby washing column with 150 mL. 2% NH.OH, ensuring eluate is alkaline, Follow with 100 mL. HO. Reduce eluate 10 ex 25 mL. by boiling. Cool, adjust to pH 7.0 with 0.IM HCI, and transfer to Column. (Reduce volume in Eslenmeyerand then transfer to small ‘beaker for pH adjustment.) Collect eluate at ! mL/min, When liquid reaches top of resin bed, ‘wash with 30 mL H,O. Concentrate combined eluates and washings, to 15-20 mb, cool, and adjust t0 pH 1.0 with IM HCL Coo! to (0° 3°C and gracially add, with stirring, 20 mL 2.5% ammoniun reineckate, adjusted to pH | Oand cooled to 3°C. Letstand 3 at (03°C. Filter while cold through medium porosity 60 mi fitted ‘sasserucible with vacuum, Transfer precipitate with small mounts cold filtrate. Wash precipitate with three § mL portions aqueous ether, Dissolve precipitate in 10 mL 70% acetone and transfer to ‘mL volumetric Mask, Dilute t© volume with 70% acetone, Determine 4 at 325 nm on spectrophotometer, using 1 em eel. against 70% acctone as reference. (Make readings within 4 b.) Determine amount betaine fom standard curve , Preparation of Standard Curve Transfer 2.5, 5.0, 7.5, 10.0, 12.5, and 15.0 mL betaine standard solution to beakers. using 10:mL buret, Add HO to ¢2 20 mL and proceed as in D, beginning, * .. adjust pH .0 with IM HCl Plot of mg antiydrous betaine/mL. against 4 should be straight Tine References: J. Sei. Food Agr. 17, 316(1966). “IAOAC 83, 5681970). CAS-107-83-7 (betaine) 374.37 AOAC Official Method 942.15 Acidity (Titratable) of Fruit Products First Action 19¢2 A. indicator Method (Final Action 1965) Titratable acidity can be expressed eonventionally ing 100 g or per 100 mL product, as appropriate, by using the factor