铅与meso-四(4-溴苯基)卟啉显色体系的研究及食品中铅的测定  

The Coloration Reaction of Lead with meso Tetrakis(4 bromophenyl) porphyrin and Its Application in Food Analysis

作　　者：张银汉[1] 范少华[1] 刘允平 倪其道[1] 

机构地区：[1]中国科技大学应用化学系

出　　处：《分析测试学报》1997年第3期60-62,共3页Journal of Instrumental Analysis

摘　　要：研究了在ｐＨ９．２，βＣＤ存在时，非水溶性试剂ｍｅｓｏ四（４溴苯基）卟啉与铅的显色反应，络合物的最大吸收波长为４６８ｎｍ，组成摩尔比为１∶１，铅含量在０～０．４８ｍｇ／Ｌ范围内有较好的线性，表观摩尔吸光系数为５．４×１０５Ｌ·ｍｏｌ１·ｃｍ１。在混合掩蔽剂存在时，此法用于大米、面粉和皮蛋等食品中痕量铅的测定，结果与ＡＡＳ比较令人满意。The sensitizing effect of β cyclodextrin(β CD) on the coloration reaction of lead with meso tetrakis (4 bromophenyl) porphyrin has been studied.The lead complex can be formed within three minutes on a boiling water bath in the presence of β CD in a pH range of 8.5～10.2.The apparent molar absorption coefficient is 5.4×10 5 L·mol 1 ·cm 1 at 468 nm.Beer's law is obeyed in the range of 0～0.48 mg/L.The molar ratio of metal and ligand in the complex is 1∶1.The method has been applied to the determination of lead in wheat flour, rice and preserved eggs.The results are satisfactory as compared with AAS data.The recovery is 97%～108%.

关 键 词：铅 卟啉 分光光度法 环糊精 食品检验 

分 类 号：TS207.51[轻工技术与工程—食品科学]