测定发酵调味品中微量铁的新法研究  

Study on the New Method for Determination of Micro Amount Iron in Fermented Seasonings

作　　者：冯启利[1] 刘大群[2] 吕锋[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室 [2]浙江省农业科学院蔬菜研究所,浙江杭州310021

出　　处：《食品与发酵工业》2007年第7期139-141,共3页Food and Fermentation Industries

摘　　要：研究发现,在H2SO4介质中,微量铁(Fe3+)对过氧化氢氧化甲基红的褪色反应具有明显的催化作用。铁的浓度在一定范围内与lgA0/A有良好的线性关系(A0为非催化反应溶液的吸光度,A为催化反应溶液的吸光度),用于发酵调味中微量铁的测定得到了较满意的结果。文中确定了测定的最佳酸度、温度、反应时间和试剂用量,从而建立了测定发酵调味品中微量铁的新方法。该法的检测下限为4.0×10-9g/mL,测定范围为4～20ng/mL,标准加入平均回收率为95.4%。It has been discovered that micro amount of iron （Fe^3＋ ） can obviously catalyzes the decolorous reaction of Methyl red by hydrogen peroxide in the presence of sulfuric acid. In a certain range, the iron concentrations are linearly proportional to log Ao/A （A0 ： Absorbance of uncatalyzed reaction solution; A： Ab- sorbance of catalyzed reaction solution）. The new method has been successfully applied to quantitatively determine the miaro amount in fermented seasonings, and satisfactory results have been achieved. The valid method includes the establishments of optimal acidity, temperature, reaction time and amounts of the reagents was determined in this paper. Its detection limit was 4 ng/mL with a detection range of 4-20 ng/mL, and the average recovery was 96.7%.

关 键 词：催化动力学光度法 发酵调味品 铁 

分 类 号：TS264[轻工技术与工程—发酵工程]