Detection of the Common Food Adulterants — John Shaqi
Detection of the Common Food AdulterantsBruce, Edwin M.
Science
Detection of the Common Food Adulterants
Bruce, Edwin M.
Food adulteration and inspection
_Preparation of the Sample._--Dissolve 25 or 30 grams of the sample in
water which has been acidified with sulfuric acid (1 to 3), then extract
with ether, and remove the ether layer and let it evaporate
spontaneously. The residue may contain salicylic acid, benzoic acid, or
saccharin. Take up with a little water and make the following tests:
SALICYLIC ACID
Place a few drops of this extract in a test tube and add a drop or two
of a 0.5 per cent solution of ferric chlorid. If salicylic acid is
present, there will be a purple coloration.
BENZOIC ACID
_Mohler’s Test._--Add 2 to 3 cc. of strong sulfuric acid to a second
portion of the above ether extract and heat until white fumes appear.
Then add a few crystals of potassium nitrate and heat again. Continue
adding the nitrate and heating till the solution is colorless or only a
very light yellow. Dilute with about 5 cc. of water when cool,
neutralize with ammonia. It should be filtered when not clear or when
crystals of ammonium or potassium sulfate are formed. Add a few drops of
ammonium sulfid to the filtrate in such a way as to prevent the mixing
of the liquids. The sulfid will be on top. If a bright cherry-red color
forms where the two liquids meet, either benzoic acid or saccharin is
present. Distil and the benzoic acid will pass over, extract the
distillate in the usual way and apply the above test to it for benzoic
acid.
SACCHARIN
Taste a third portion of the ether extract. A very sweet taste indicates
saccharin. A further test can be made by adding 1 or 2 grams of sodium
hydroxid to the rest of the ether extract and heating a half hour in an
oil bath at 250° C. Dissolve in water when cool, acidify with dilute
sulfuric acid and extract with ether. The saccharin will have been
converted into salicylic acid, which may be identified by the usual test
for that acid. This test presupposes the absence of salicylic acid in
the original material.
COLORING MATTER
COAL-TAR DYES
To attempt to identify the particular dye used in every case would be
quite beyond the object of this set of simple tests. A general test
showing the presence of a coal-tar dye is probably all that is usually
desired.
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