胶束增敏光度法测定黑色食品中锗  

Determination of Aluminum in Black Food by Micelle Germanium Spectrophotometry

作　　者：王安亭[1] 关润伶[1] 朱再峰[1] 

机构地区：[1]洛阳理工学院环境工程与化学系

出　　处：《食品工业》2012年第2期133-136,共4页The Food Industry

摘　　要：研究了黑色食品的溶解方法,对不同的消解方法进行了对比试验,并对高压消解的最佳条件进行了探讨。建立了在H2SO4介质中,采用CTMAB-OP胶束增敏,锗-苯基荧光酮显色,并对最大吸收波长、显色时间、显色剂用量、酸用量、表面活性剂用量等影响因素进行了探讨。在λmax=507 nm,0～20μg/50 mL内符合朗白比尔定律,ε=1.31×105L.mol-1.cm-1。该方法具有良好的选择性、抗干扰性、重现性和稳定性,操作简单方便、无需分离,可直接用于黑色食品中痕量锗的测定。Studied the dissolution of the black food for different digestion method,themethod of comparison experiment,and the best conditions of high-pressure were discussed.Established in H2SO4 medium,germanium-phenyl fluorescence hexadecy three methyl ketone formed brominated ammonium salmon-pink associating property,and ternary for maximum absorption wavelength,show color time,colour-display reagent consumption,acid,dosage of surfactant,ect.influencing factors were discussed.λmax=507 nm,in 0~20 μg/50mL within beer＇s law,ε=1.31×105 L·mol-1·cm-1,has the good selectivity,stability,and can be applied to various germanium black food determinations.It has good selectivity,anti-jamming and reproducibility,stability,simple operation,convenient,no separation,can be applied directly to black food in the determination of trace selenium.

关 键 词：黑色食品 高压消解 锗 苯基荧光酮 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.3[轻工技术与工程—食品科学与工程]