Fruits, légumes et produits dérivés — Détermination de la teneur en fer — Méthode photométrique à la phénanthroline-1,10

The method consists in decomposing the organic matter, followed by reduction of trivalent iron by hydroxyammonium chloride, forming, in a buffered medium, of the stable iron(II)/1,10 phenanthroline complex, and photometric measuring of the red-coloured complex at a wavelength of 508 nm.