氯酸钾氧化甲基橙反应体系在测定水发鱿鱼中的微量甲醛时的应用  

Application of the reaction system: oxidation of ethyl orange by potassium chlorate for the determination of the trace amounts of formaldehyde in the water-swollen squid

作　　者：冯启利[1] 

机构地区：[1]南昌大学食品科学与工程学院,南昌330047

出　　处：《食品科技》2003年第6期79-81,共3页Food Science and Technology

摘　　要：提出了一种新的测定方法,即利用微量甲醛对氯酸钾氧化甲基橙这一反应的催化作用,进行甲醛的测定。该方法用于市售水发鱿鱼中微量甲醛的测定取得了较满意的结果。Formaldehyde has brought more attentions in regards of its hazard to human health.Accurate determination of the trace amounts of formaldehyde in certain foods is highly important to monitor and manage the food market. A new method for determination of formaldehyde is presented, which is based on its catalyzing the oxidation of ethyl orange by potassium chlorate.The method has been applied for the determination of the trace amounts of formaldehyde in the commercial water-swollen squid, and satisfactory results are obtained.

关 键 词：氯酸钾 甲基橙 水发鱿鱼 甲醛 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]