Page 260 - Analytical method for food addtives

E334–7, E354: L-tartaric acid and its salts 171

7 8 9

refrigerator. Filter through glass fibre filter with KCl wash
M NaOH, using phenolphthalein and wash with water. Heat solution to boiling point and
precipitate 3 times with alcoholic KOH solution. Transfer
precipitate and filter paper to beaker, wash Buchner with
solution. Place glass fibre filter and precipitate in beaker
Decant onto filter paper in Buchner funnel. Wash

M NaOH hot water, heat to boiling point and titrate hot solution Add tartaric acid solution followed by CH 3 COOH and alcohol to filtrate. Cool on ice bath. Stand overnight in titrate while hot with 0.1

with 0.1

M NaOH, add tartaric acid, acetic acid and KCl. vigorously then 2 % Na 2 C 2 O 4 soln. Shake, add 2 % HCl and KCl. Stand for 10 min, filter and transfer filtrate M NaOH using phenolphthalein and add 5.2 mL in excess. Dilute to volume

Neutralise with 1 Add alcohol, stir until precipitate forms and refrigerate for 15 H Add hot water to sample shaking to vol flask. Neutralise with 1 with water. Stand and filter Bitartrate method

Fruits and fruit

Wines Cheese products

Titration Titration Titration