氧化钙黄绿素光度法测定酒中的微量锰  

Spectrophotometric Determination of Manganese in Wine by Calcein Oxide

作　　者：刘英红[1] 李艳辉[1] 衡李娟[1] 

机构地区：[1]淮海工学院化学工程学院,江苏连云港222005

出　　处：《食品科学》2011年第10期180-182,共3页Food Science

基　　金：淮海工学院自然科学校内课题(2010150014);江苏省高校自然科学研究计划项目(05KJB15003);江苏省海洋生物重点实验室基金项目(2005HS010)

摘　　要：建立测定酒中微量锰的新方法-氧化钙黄绿素光度法。在硫酸介质中,钙黄绿素能够被锰(Ⅶ)氧化而褪色,且褪色程度和高锰酸钾的质量浓度呈线性关系。用铋酸钠将样品中的锰元素全部转化为锰(Ⅶ),从而采用分光光度法对锰进行测定。在最大吸收波长480nm处,锰的质量浓度在0～2.7μg/mL范围内符合朗伯比尔定律,方法的检出限为0.014μg/mL,表观摩尔吸光系数为1.74×104L/(mol.cm)。将此方法用于几种酒中锰的测定,结果与原子吸收分光光度法(AAS)的测定结果一致,加标回收率在97.0%～102.7%之间。A new spectrophotometric method for determining manganese in wine was established by calcein oxide.In sulfuric acid medium,calcein can be oxidized by manganese（VII） oxide to fade.A linear relationship between fading and the concentration of potassium permanganate was observed.The decreased absorbance proportional to the concentration of Mn（Ⅶ） oxidized by sodium bismuth could be determined by spectrophotometry.The maximum absorption was at 480 nm and the apparent molarabsorption coefficient was 1.74 × 104 L/（mol.cm）.The absorbance obeyed the Beer,s law in Mn（Ⅶ） concentration range of 0 to 2.7 μg/mL and the detection limit was 0.014 μg/mL.This developed method can result in results consistent with those from atomic absorption spectrophotometry.The spike recovery rates in beer,liquor and wine were between 97.0% and 102.7%.

关 键 词：锰 分光光度法 钙黄绿素 酒 

分 类 号：O657.32[理学—分析化学]