Determination of sodium in salted foods using an ion-selective electrode

Abstract

There is a need to control our daily intake of sodium via the national diet. A fast and reliable method for the determination of sodium in individual foods would satisfy dietician and consumer interests. This work investigated the use of the sodium ion-selective electrode in the analysis of a wide variety of cheese, butter and other salted foods. Good agreement was found when the results for cheese were compared with those found by reference method but a bias of +7–9% was found for results of ion-selective electrode over the results from reference method for butters.