荷移光度法测定食品香料中的微量水  

Spectrophotometric Determination Of Trace Water in Food Flavor

作　　者：田孟魁[1] 冯喜兰[1] 董彩霞[1] 赵凤林[2] 李娜[2] 李克安[2] 

机构地区：[1]河南科技学院,河南新乡453003 [2]北京大学化学与分子工程学院,北京100871

出　　处：《河南科技学院学报》2005年第1期88-90,共3页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：国家自然科学基金资助课题(NO29392601)

摘　　要：用分光光度法研究了氯冉酸与水的荷移反应,确定了反应条件。并对某些食品香料中的微量水进行了测定,与国标方法共沸蒸馏法相比,结果令人满意。The charge-transfer （CT） reaction between chloranlic acid and water was studied by speetrophotometric method and the condition of reaction was determined. The product of reaction has maximum absorption at 530nm. Beers law was conformed in the range of 0～6.0% of water percent by volume. Therefore a simple rapid accurate and sensitive method for determination of water has been developed. The proposed method has been applied to the determination of water for food flavor and gives a close value to that of standard method in food flavor. The recovery of water in sample is 97 % ～ 101%.

关 键 词：荷移反应 香料 微量水 分光度法 

分 类 号：O657.3[理学—分析化学]