二溴对甲基偶氮甲磺光度法测定食品中微量铅  

Spectrophotometric Determination of Trace Lead in Foods with DBM MSA

作　　者：朱振中[1,2] 李在均[1,2] 虞学俊[1,2] 潘教麦 

机构地区：[1]无锡轻工大学化工系 [2]华东师范大学化学系

出　　处：《无锡轻工大学学报（食品与生物技术）》1998年第3期82-85,共4页Journal of Wuxi University of Light Industry

摘　　要：研究了新显色剂二溴对甲基偶氮甲磺（ＤＢＭ－ＭＳＡ）与铅的显色反应。在０．２４ｍｏｌ／Ｌ的磷酸介质中，铅与ＤＢＭ－ＭＳＡ形成稳定的蓝色配合物，其组成比为铅ＤＢＭ－ＭＡＳ＝１２，λｍａｘ＝６４２ｎｍ，ε＝９．５×１０４Ｌ／（ｍｏｌｃｍ）．铅在０～０．６μｇ／ｍＬ范围内符合比耳定律，测定０．４μｇ／ｍＬ时大多数金属离子的允许量在毫克量级。用于食品中微量铅的测定，结果令人满意。A spectrophotometric method for the determination of trace lead in foods by DBM MSA has been studied. In 0.24 mol/L H 3PO 4 medium, DBM MSA reacts with lead to form a stable 1∶2 blue chelate. The maximum absorption of this chlate lies at 642 nm with an apparent molar absorptivity of 9.5×10 4 L/(mol·cm). Beer's law is obeyed when lead concentration is in the range of 0～0.6 μg/mL. The proposed method has been applied to the determination of lead in foods with satisfactory results.

关 键 词：二溴对甲基 偶氮甲磺 分光光度法 食品 铅 

分 类 号：TS207.51[轻工技术与工程—食品科学] O657.3[轻工技术与工程—食品科学与工程]