Determination of anionic minerals in black and kombucha tea using ion chromatography

Authors:
Sangita D. Kumar, G Narayan, S Hassarajani

Abstract:
A simple, rapid, and accurate method for the determination of anionic minerals in tea brew has been developed. The quantitative determination of anions - fluoride, chloride, bromide, iodide, nitrate, phosphate, and sulfate was accomplished by anion exchange chromatography with conductometric detection. A Metrosep Anion Dual 2 analytical column connected in series with a Metrosep RP guard column was used for anion separation. A solution containing a mixture of 1.3 mN Na2CO3 and 2 mN NaHCO3 was used as eluent. The method requires a simple sample clean-up procedure to remove the interfering organic components from the tea brew. The limit of detection for different anionic minerals was in the range 0.01-0.05 ug mL-1, and the relative standard deviation was in the range 4-6% for the overall method. The recovery of different anionic minerals added was in the range of 95-106%. The method was applied to the determination of anions in black and kombucha tea.

Keywords: ion chromatography, conductometric detection, anionic minerals, black tea, kombucha tea



Country: India

Citation: Food chemistry, 111(3), 784-788.

Study Mailing Address:
Analytical Chemistry Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India
b Bhavan's SPARC, 13th NS Road, JVPD, Juhu, Mumbai 400 049, India
c Bio-Organic Division, Bhabha Atomic Research Centre, Mumbai 400 085, India

Date Updated: March 6, 2020