催化动力学光度法测定食品中的微量铜  

Determination of Trace Copper in Foods by Catalytic Kinetic-Spectrophotometry

作　　者：蔡湘雯[1,2] 张毅忠[2] 周岱[2] 张友玉[1] 孙元喜[2] 

机构地区：[1]湖南师范大学化学与化工学院,湖南长沙410008 [2]湖南文理学院化学化工学院,湖南常德415000

出　　处：《广州化工》2009年第4期141-142,共2页GuangZhou Chemical Industry

摘　　要：研究了Cu(Ⅱ)在稀硫酸介质中对过氧化氢氧化甲基橙褪色反应的催化作用,讨论了影响指示反应的最佳条件,建立了具有良好选择性和高灵敏度的测定微量铜的催化动力学光度法。在题示体系下,测定铜的线性范围为0～0.4μg/10mL,检测限达1.76×10-10g/L。将该法用于测定食品中的微量铜,得到令人满意的结果。该法简便易行,能满足食品分析的要求。A selective and sensitive method was studied for determination of trace copper. It was based on the fact that Cu（ Ⅱ） in the medium of sulphuric acid can catalyze the discolouring oxidation of methyl orange byhydrogen peroxide in the medium of sulphuric acid. The linear range of measurement was 0-0.4 μ g/10mL and the sensitivity of the determination was 1.76×10^-10g/L. The experimental results indicated that this method was feasible for determination of trace Cu（ Ⅱ） in variety of foods sample due to its advantages of high sensitivity, accuracy and easy operation.

关 键 词：催化动力学光度法 甲基橙 铜 食品 

分 类 号：TQ153.2[化学工程—电化学工业] O614.811[理学—无机化学]