碘化钾-吖啶红体系光度法测定小麦面粉中的过氧化苯甲酰  

Spectrophotometric Determination of BPO in Wheat Flour by KI-Acridine Red-PVA System

作　　者：沙鸥[1,2] 陈丽[2] 翟文姬[1] 马卫兴[1,2] 

机构地区：[1]淮海工学院化学工程学院,江苏连云港222005 [2]江苏省海洋资源开发研究院分析测试中心,江苏连云港222001

出　　处：《食品与发酵工业》2012年第11期157-161,共5页Food and Fermentation Industries

基　　金：国家自然科学青年基金项目(21101069);2011年度江苏省海洋资源开发研究院科技开放基金立项项目(JSIMR11B26);淮海工学院2011年自然科学类校内课题(Z2011020);江苏省环保科研课题(2012010)

摘　　要：采用碘化钾-吖啶红分光光度法对小麦面粉中过氧化苯甲酰含量进行了测定。在硫酸介质中,有聚乙烯醇存在的情况下,过氧化苯甲酰氧化I-生成I3-,I3-与吖啶红发生离子缔合反应,导致KI-吖啶红-聚乙烯醇溶液体系的吸光度下降,在525 nm波长下,过氧化苯甲酰在0.04～6.0 mg/L内与吸光度的改变量呈线性关系,据此建立了测定小麦面粉中过氧化苯甲酰的碘化钾-吖啶红分光光度法,该法用于小麦面粉中过氧化苯甲酰的测定,平均回收率为98.2%与101.6%。The spectrophotometric determination of benzoyl peroxide（BPO） in wheat flour by KI-Acridine Red- PVA system was established. It was found that in the H2SO4 medium, BPO reacts with KI to give 13- , which further reacts with acridine red to form an ion-association complex and causing the absorbance of the solution decreased. Un- der 525nm, a good linear relationship was found between the absorbance and concentration of BPO and the average re- covery was 98.2% and 101.6% respectively. Based on these facts, a simple sensitive and accurate spectrophotomet- rie method for the determination of BPO was proposed. It has the advantages including easy operation, high sensitivi- ty, good precision, and low consumption etc. , which can meet the requirements to detect benzoy peroxide residue in wheat flour samples.

关 键 词：光度法 过氧化苯甲酰 吖啶红 面粉 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]