催化光度法测定食品中的痕量铁  

Determination of Trace Iron in Food by Catalytic Spectrophotometric Method

作　　者：曹永林[1] 邱凤仙[1] 

机构地区：[1]镇江师范专科学校化学系

出　　处：《化学世界》1999年第1期39-41,共3页Chemical World

摘　　要：本文研究了铁（Ⅲ）对过氧化氢氧化劳氏青莲退色反应的催化作用及其动力学条件，从而建立了痕量铁（Ⅲ）的催化光度法，检出限为１．８×１０－９ｇ·ｍＬ－１。用本法测定食品中的痕量铁，结果令人满意。The catalytic action and dynamic conditions of iron (Ⅲ) on hydrogen peroxide by Lauth's purple decolorization reaction were studied.Thus,the catalytic photometric method for iron (Ⅲ) is established.The upper limit is 1.8×10 -9 g·mL -1 .This is a satisfied method for the determination of trace iron in food.

关 键 词：催化光度法 劳氏青莲 铁 食品 测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]