光散射法测定姜中的锰  

Determination of Manganese in Ginger by Light Scattering

作　　者：衷明华[1] 温红丽[2] 郑学炜[1] 刘瑞芬[1] 

机构地区：[1]韩山师范学院化学系,广东潮州521041 [2]江西师范大学化学化工学院,江西南昌330027

出　　处：《现代食品科技》2006年第1期142-143,共2页Modern Food Science and Technology

基　　金：江西省自然科学基金项目(0320039)

摘　　要：在微乳液为介质中,锰(II)与1-(2-吡啶偶氮)-2-萘酚形成稳定的络合物,使散射光强度急剧增强。用简易荧光计研究了相应的光谱特征,影响因素及适宜的反应条件。在此条件下,锰的浓度在0.2～1.0μg/mL范围内与散射光强度呈线性关系,方法捡出限为0.561μg/mL,可用于鲜姜中锰的测定。In microemulsion medium, 1- （2 -pyridylazo）- 2- naphthol can react with manganese （Ⅱ） and form stable complex. It can enhance the light scattering intensity sharply. The corresponding characteristics of light scattering spectra, the influencing factors and the optimum conditions of these reactions were studied by easy fluorophotometer. The detection limit and the linear range for manganese （Ⅱ） were 0.561μg/mL and 0.2-1.0μg/mL respectively. The method can apply to the determination of manganese （Ⅱ） in ginger samples with satisfactory results.

关 键 词：锰 姜 光散射法 测定 

分 类 号：TS207.5[轻工技术与工程—食品科学]