味精中微量铁的测定  

Determination of the trace iron in monosodium

作　　者：李富兰[1] 颜杰[1] 郭金全[1] 李莉[1] 

机构地区：[1]四川理工学院材料与化学工程学院,四川自贡643000

出　　处：《中国调味品》2010年第8期99-101,共3页China Condiment

摘　　要：文章详细研究了在弱酸性条件下,盐酸羟胺将三价铁还原成二价铁,然后在pH3～6的实验条件下,二价铁与邻菲罗啉反应生成橘红色配合物。结果表明,铁含量为0～0.97μg/mL范围内,服从朗伯-比耳定律,该络合物在510 nm处具有最大吸光度,相关系数r为0.9999,加标回收率在98.7%～100.1%。将该方法应用于味精中的铁含量进行了测定,收到了满意的效果。In this paper,we research a rapid method for the determination of trace iron in monosodium.In weak acid condition,Fe（Ⅲ） with hydroxylamine take place diazotization,Fe（Ⅲ） was reduced into Fe（Ⅱ）,then in pH 3～6,Fe（Ⅱ）with phenanthroline dual synthetic orange-red dye.The results showed： The maximum absorption of the complex was at 510 nm.Beer＇s law was obeyed in the range of 0～0.97 μg/mL,its correlation r is 0.9999.The rates of recovery were 98.7%～ 100.1%.This method is applicable to the determination of trace iron in monosodium with satisfactory result.

关 键 词：分光光度法 邻菲罗啉 味精 铁 

分 类 号：TS264.23[轻工技术与工程—发酵工程]