ISO 6635:1984

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This standard was last reviewed and confirmed in 2016. Therefore this version remains current.

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The method consists in extracting a test portion with hot water, precipitating the protein by addition of solutions of potassium hexacyanoferrate(II) and zinc acetate, and filtrating the precipitate. Further, reduction of the nitrate to nitrite by metallic cadmium (only for determining the nitrate). Then addition of sulfanilamide chloride and N-(1-naphtyl)ethylenediamine and measurement of the red complex obtained at a wavelength of 538 nm.

General information ^

Status : Published

Publication date : 1984-11
Edition : 1

Number of pages : 4
Technical Committee
:
ISO/TC 34/SC 3

Fruits and vegetables and their derived products
ICS :

67.080.01

Fruits, vegetables and derived products in general