分光光度法测定铁强化酱油中铁含量的正交实验研究  

Study on content of Fe in soy sauce with spectrophotsmetry by orthogonal experimental design

作　　者：夏云生[1] 孙曙光[1] 

机构地区：[1]渤海大学化学化工学院,锦州121013

出　　处：《食品科技》2008年第1期220-222,共3页Food Science and Technology

摘　　要：应用分光光度法测定了铁强化酱油中NaFeEDTA的含量。针对实验条件采用正交实验设计方法,对影响实验测定的因素进行了优化设计和实验,用正交表L16(45)来安排实验,对实验中的5个因素各作了4个水平的考察,找到了一个该条件下的最优方案。该方法的线性范围为0.2～2.0μg/mL(以Fe3+计),回收率为95.0%～110.0%。The content of NaFeEDTA in soy sauce is determined by using spectrophotometry. L16（4^5） orthogonal design is used to optimize the experimental parameters, the five factors with four levels are chosen. The optimized conditions confirms that orthogonal design is really a perfect one. The results showed that method has a linear range from 0.2 to 2.0 μg/mL base on Fe^3＋ content and recovery of NaFeEDTA in soy sauce samples is between 95.0%-110.0%.

关 键 词：NAFEEDTA 分光光度法 酱油 正交实验设计 

分 类 号：O657.3[理学—分析化学]