阻抑动力学光度法测定食品中的痕量锰  

Determination of trace manganese in food by inhibition kinetic spectrophotometry

作　　者：柴红梅[1] 高楼军[1] 孙雪花[1] 闫昊[1] 苏景富[1] 

机构地区：[1]延安大学化学与化工学院,陕西延安716000

出　　处：《应用化工》2008年第3期338-339,342,共3页Applied Chemical Industry

基　　金：陕西省教育厅资助项目(SJG0503);延安大学科研基金资助项目(YDK2006-56)

摘　　要：在pH=10．5的NH3-NH4Cl缓冲溶液介质中，痕量Mn（Ⅱ）对H2O2氧化间甲酚紫的褪色反应具有强烈阻抑作用，据此建立了阻抑动力学光度法测定痕量Mn（Ⅱ）的新方法，该方法线性范围为1—10μg／25mL，检出限为4．7×10^-9g／mL。用于豇豆、绿豆、小米、赤豆中痕量Mn（Ⅱ）的测定，其回收率为92．8％-101．2％，结果满意。A new inhibition kinefic-spectrophotometric method for the determination of trace manganese （ Ⅱ） has been developed. It is based on the strong inhibitory effect of manganese （ Ⅱ） on the oxidation fading reaction between H2O2 and m-cresol purple in NH3-NH4C1 buffer solution（ pH = 10.5 ）. The detection limit of this method is 4.7 × 10^-9 g/mL and the linear range of the determination is 1 - 10 μg/25 mL. The method was applied to the determination of trace manganese （ Ⅱ ） in the samples of cowpea, mung bean,millet and red bean with satisfactory results,and the recovery was 92.8% -101.2%.

关 键 词：间甲酚紫 锰 阻抑 动力学光度法 

分 类 号：O657.3[理学—分析化学]