催化褪色光度法测定粮食和蔬菜中的痕量铁  

Determination of Trace Iron by Catalytic Decoloring Spectrophotometry in Grain and Vegetables

作　　者：韩虹[1] 

机构地区：[1]新乡学院化学与化工学院,河南新乡453003

出　　处：《新乡学院学报》2011年第4期324-326,共3页Journal of Xinxiang University

摘　　要：研究了在硫酸介质中铁催化过氧化氢氧化乙基紫褪色反应的最佳条件，给出了高灵敏测定痕量铁的新方法。线性范围为O～0．8μg／25mL；检出限为4．0×10^-10g／mL。该方法所用仪器设备简单，检测简便、快速。用于测定粮食和蔬菜中的痕量铁，结果令人满意.A high sensitivity catalytic decoloring spectrophotometry method for the determination of trace iron has been studied. The best condition of the Iron catalyzes the decolorization reaction of hydrogen peroxide and ethyl violet in the Sulfuric acid medium is established. The linear range of the determination is 0 - 0.8 μg/25 mL and the detection limit for iron is 4×10^-10 g/mL. This method is simple, convenient and fast testing which can be applied in grain and vegetables. The results are satisfying.

关 键 词：催化褪色光度法 过氧化氢 乙基紫 铁 

分 类 号：O657.32[理学—分析化学]