分光光度法快速测定食品中糖精钠含量  

Rapid Spectrophotometric Determination of Saccharin Sodium Salt in Food

作　　者：宣亚文[1] 谢东坡[1] 尹文星[1] 武文[1] 

机构地区：[1]河南周口师范学院化学系,周口466001

出　　处：《理化检验（化学分册）》2010年第1期57-58,61,共3页Physical Testing and Chemical Analysis(Part B:Chemical Analysis)

摘　　要：基于在硫酸介质中,次甲基蓝与糖精钠反应生成憎水型离子缔合物,且该缔合物可被氯仿定量萃取,提出了分光光度法测定食品中糖精钠含量。在室温下,当0.2 mol·L-1硫酸用量为2.5 mL,0.04 mol·L-1次甲级蓝溶液用量为2 mL时,糖精钠的质量浓度在15 mg·L-1范围内与其吸光度呈线性关系,检出限（3s/k）为0.11 mg·L-1。用此法测定几种食品中糖精钠含量,回收率在100.1%-114.0%之间,相对标准偏差（n=6）均小于5.0%。A hydrophobic ion complex was formed by the reaction between methylene blue and saccharin sodium salt in H2SO4 medium, and the complex was quantitatively extracted with chloroform. Based on these facts, a new method for the determination of saccharin sodium salt in food by spectropbotometry method was proposed. Linear relationship between the values of absorbance and mass concentration of saccharin sodium salt was kept in the range within 15 mg . L-1 at room temperature and with addition of 2. 5 mL of 0. 2 mol . L-1 H2SO4 and 2.0 mL of 0. 04 mol . L -1 methylene blue solution. The detection limit （3s/k） of the method was 0. 11 mg. L-1. The proposed method was applied to the analysis of several kinds of food, the values of recovery was found in the range of 100. 1% --114. 0% with RSD＇s （n=6） less than 5. 0

关 键 词：糖精钠 次甲基蓝 分光光度法 

分 类 号：O657.31[理学—分析化学]