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A 1,10—Phenanthroline Method for the Determination of Iron in Powdered Milk

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

A rapid, accurate method for the determination of iron using hydroxylamine hydrochloride, sodium acetate buffer, and 1,10-phenanthroline is described. The ash is taken up with hydrochloric acid (1 + 1) and heated for 5 minutes. No interference from pyrophosphates, copper and nickel was observed. In the amounts found in milk, zinc did not interfere with the color development. An excess of 1,10-phenanthroline is added to take care of any zinc complex that may be present.

The reagents used in this iron determination are stable and need not be refrigerated or stored in the dark. The advantages of the use of 1,10-phenanthroline and hydroxylamine hydrochloride are given.

Losses of iron during ashing have not been observed.

The order of addition of the sodium acetate buffer was not found to affect the intensity of the color produced.

The variations of the iron content of a batch of commercial powdered milk are given.

^* The Authors are indebted to Professor G. F. Smith of the Chemistry Department of the University of Illinois for helpful suggestions and for reviewing the manuscript.