Colorimetric Micro-determination of Titanium Dioxide in Foods

Abstract

A colorimetric procedure for the micro-determination of titanium dioxide (TiO₂) has been developed. The method incorporates wet-ashing and color development using dianti pyrylmethane. The yellow-to-orange color is quite stable. Interference from Fe³⁺ ion could be removed in the presence of ascorbic acid. More than 90% of TiO₂ spiked at the 10 and 100 μg/g levels were recvered from cheese and white chocolate. The proposed method is rapid, simple and accurate. The minimum level for determination of TiO₂ was 5μg/g when 2g of sample was assayed.