氧化变色酸2B光度法测定料酒中的微量锰  

Spectrophotometric Determination of Manganese in Cooking Wine Samples by Oxidation of Chromotrope 2B

作　　者：沙鸥[1,2] 陈丽 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]扛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：《食品科学》2013年第12期156-159,共4页Food Science

基　　金：国家自然科学基金青年科学基金项目(21101069);淮海工学院2011年自然科学类校内课题(Z2011020);2012江苏省海洋资源开发研究院科技开放基金项目(JSIMR201202);2012年连云港市科技项目(SH1209)

摘　　要：建立测定料酒中微量锰的氧化变色酸2B光度法。用铋酸钠将酒中的低价锰离子全部氧化为Mn(Ⅶ),在硫酸介质中,室温条件下变色酸2B能被锰(Ⅶ)氧化而褪色,在515nm波长处褪色明显,在该波长处体系吸光度的减少值与溶液中Mn(Ⅶ)的质量浓度呈正比,Mn(Ⅶ)离子质量浓度在0.05～5.0μg/mL范围内符合朗伯比尔定律,表观摩尔吸光系数ε515nm=2.05×104L/(mol.cm)。将该法用于市售白酒、料酒中锰的测定,结果与电感耦合等离子原子发射光谱法的测定结果一致,加标回收率在98.5%～101.9%之间。A new spectrophotometric method for determining manganese in cooking wine was established by oxidation of chromotrope 213. In the presence of sodium bismuthate, all low-valent Mn ions in samples were oxidized to form to Mn （VII）, which oxided chromotrope 2B at room temperature in sulfuric acid medium resulting in fading. The most considerable reduction in the absorbance at 515 nm was observed, which was directly proportional to Mn （VII） concentration. The absorbance obeyed Beer＇s law in the Mn （VII） concentration range of 0.05 to 5.0 μg/mL with an apparent molar absorption coefficient of 2.05 × 10^4 L/（mol·cm）. The recovery of the developed method for spiked samples of commercial liquor and cooking wine ranged between 98.5% and 101.9%, and the results obtained were consistent with those reported with ICP-AES.

关 键 词：锰 光度法 变色酸2B 料酒 

分 类 号：O657.32[理学—分析化学]