AOAC Official Method 940.26 Ash of Fruits and Fruit Products
First Action 1940
Final Action
A. Ash
Proceed as in 900.02A or B (see 44.1.05), ashing at £525°C, using 25 g juices, fresh fruits, or canned fruits, and 10 g jellies, syrups, preserves,
jams, marmalades, or dried fruits. If ash of H2O-soluble portion only is desired, evaporate 100 mL prepared solution, 920.149(b) or (c) (see 37.1.07), to dryness on steam bath. Proceed as in 900.02A or B (see 44.1.05).
Reference: JAOAC 23, 314(1940).
B. Alkalinity of Ash
Introduce measured excess of 0.1M HCl into Pt dish containing ash obtained inA, warm on steam bath, cool, add few drops methyl orange, and titrate excess acid with 0.1M NaOH. Report as alkalinity, number of mL 0.1M acid required to neutralize ash from 100 g test sample, and as alkalinity number, number of mL 1M acid required to neutralize 1 g ash. Reserve solution for determination of S in ash.
