42.1.

14
AOAC Official Method 939.10
Sodium Chloride
in Canned Vegetables
First Action 1939
Final Action
A. Method I
Proceed as in 928.04 (see 3.4.03) or 915.01B (see 3.4.04), using
HNO3 solution of ash, 928.04 (see 3.4.03). Calculate and report
results as % NaCl.
B. Method II (Rapid Method)
Weigh ca 5 g material, transfer with 80% alcohol to 100 mL
volumetric flask, and add enough 80% alcohol to give volume of ca
50 mL. Shake well to suspend all insoluble material. Add 1 mL
HNO3 and with pipet add excess of 0.1 N AgNO3 solution. Dilute to
100 mL with alcohol. Transfer mixture to centrifuge bottle and
centrifuge 5 min at ca 1800 rpm. Pipet 50 mL supernate into 300 mL
Erlenmeyer, add 2 mL saturated FeNH4(SO4)2 solution and 2 mL
HNO3, and titrate to permanent light brown with 0.1 N NH4SCN.

NaCl, % = [(mL 0.1 M AgNO3/2) – mL 0.1 M NH4SCN]

´ 0.5844 ´ 100/(50 ´ W)

where W = g test portion.

References: JAOAC 22, 765(1939); 23, 353(1940);
24, 424(1941); 25, 466(1942).

ã 2005 AOAC INTERNATIONAL