Abstract
A new method for selective determination of heme and nonheme iron has been developped. Heme iron in animal foods was extracted with 80% acetone (acidified with hydrochloric acid below pH1.0). Nonheme iron in animal foods was extracted with 1% hydrochloric acid at 80°C. After adjusting acetone concentration of extracts to 40%, solutions were passed through Sep-Pak C18 cartridge column. Heme was adsorbed on the column, while nonheme iron was passed through the column. Heme was eluated out from the column with acidified 80% acetone. Eluates containing heme iron or filtrates containing nonheme iron were evaporated, then wet digested with nitric acid and perchloric acid. Residues after wet digestion were solubilized in 1% hydrochloric acid and iron in solutions was determined by AAS. This method showed that the sum of heme and nonheme iron content of various animal foods was the same to as total iron content determined by the wet digestion-AAS method. The ratio of heme iron to total in processed animal foods were almost same rate in the raw material meat.
