卟啉衍生物分光光度法测儿童食品中铅  

Spectrophotometric Analysis of Lead Component in Children's Food Based on the Formation of PbTNPP

作　　者：程娟[1] 黄俊[1] 徐晓光 

机构地区：[1]武汉理工大学光纤传感技术与信息处理教育部重点实验室,武汉430070

出　　处：《武汉理工大学学报》2008年第4期50-53,共4页Journal of Wuhan University of Technology

基　　金：国家自然科学基金(60537050,60377032)

摘　　要：采取分光光度法,研究了铅与meso-四(4-硝基苯基)卟啉(TNPP)的配合反应,研究了加热时间、溶液pH值、表面活性剂用量等对配合物的生成及稳定性的影响,确定了反应的最佳条件。结果表明,在Tween-80的存在下,该配合反应体系在沸水浴中加热20 min冷却至室温后产物较稳定,测定的最佳pH值为9.0。当铅含量在0—0.5μg/mL范围时,测得的曲线呈线性关系,服从比尔定律,重复性较好。将该方法用于测定儿童食品中铅的含量,取得了较满意的效果。Spectrophotometric analysis of lead component based on the formation of PbTNPP complex has been researched.The affecting factors such as pH value of the solution,heating time were studied and the optimum conditions for the complex reaction were obtained.The results showed that the special absorption of the complex was at 470 nm and the complex ratio was 1∶1.The best heating time was 20 minutes and the optimal pH of the solution was 9.0.The addition of Tween-80 was beneficial to the complex formation.Beer s ...

关 键 词：TNPP 铅 分光光度法 

分 类 号：TS207.51[轻工技术与工程—食品科学]