STUDY ON THE PHYTIC ACID CONTENT OF FOOD-PRODUCTS OF CEREAL BASE

Phytic acid content is determined in an indirect way by our method. Fr om the excess iron quantity not used for iron-phytate precipitate prod uction from the iron(III) containing solution, the original phytic aci d content of the sample is deduced on the base of calibration curve pr epared from Na-phytate standard solutions. The test should be preceded by a thorough desintegration, homogenation, extraction for one hour a t least. The sample size, the quantity of the extraction agent used an d the amount of the aliquot extract for precipitation have to be in st rict harmony with each other based on the principles given above. The precipitation is carried out in a water-bath at 100 degrees C temperat ure for 45 min. Photometric measurement is made 30 min after the onset of the colour reaction. Following the principles mentioned above, our test method is appropriate to determine phytic acid content of Food p roducts with a phytic acid concentration higher than 1.0 g per 1.0 g, with an accuracy of +/-5%.