萘酚绿B显色光度法测定面粉中的微量溴酸钾  

Spectrophotometric determination of bromate in flour with naphthol green B

作　　者：刘英红[1] 马卫兴[1] 王卫东[1] 沙鸥[1] 

机构地区：[1]淮海工学院化学工程学院,连云港222005

出　　处：《食品科技》2010年第7期192-194,共3页Food Science and Technology

基　　金：江苏省高校自然科学研究计划课题(05KJB15003);江苏省海洋生物重点实验室基金课题(2005HS010)

摘　　要：在盐酸介质中,溴酸钾氧化萘酚绿B而使其显色,建立了测定微量溴酸钾的新方法。方法的最大吸收波长为415nm。表观摩尔吸光系数为5.5×104L/mol·cm。溴酸钾含量在2～14μg/10mL范围内符合比尔定律。将该方法用于小麦粉中微量溴酸根的测定,结果满意。A new spectrophotometric method for the determination of trace potassium bromate in food was developed.In the medium of hydrochloride solution,the colour of naphthol green B changed by the oxidation of potassium bromate.The degree of color changing was proportional to the concentration of potassium bromate.The maximum absorption wavelength located at 415 nm with the apparent molar absorptivity of 5.5×104 L/mol· cm.Beer＇s law was obeyed from 0 to 14 μg of potassium bromate per 10 mL of solution.The method was used in the determinetion of bromate in flour with satisfactory results.

关 键 词：面粉 溴酸钾 萘酚绿B 分光光度法 测定 

分 类 号：O657.32[理学—分析化学]