37.1.

35
AOAC Official Method 920.152
Protein in Fruit Products
Kjeldahl Method
First Action 1920
Final Action

Proceed as in 955.04C (see 2.4.03), using 5 g jelly or other fruit

product containing large amount of sugar, or 10 g juice or fresh fruit,
and larger amount of H2SO4 if necessary for complete digestion. %
N × 6.25 = % protein.

© 2000 AOAC INTERNATIONAL