链霉素、1,10-邻菲啰啉体系测定铁强化食品中铁(Ⅲ)的分光光度法研究  

Determination of Iron in Iron Fortified Food With Streptomycin and 1,10-Phenanthroline

作　　者：杜鸣[1] 徐建华[2] 

机构地区：[1]山东师范大学化学系,济南250014 [2]山东省卫生防疫站

出　　处：《分析化学》1991年第9期1078-1081,共4页Chinese Journal of Analytical Chemistry

摘　　要：在pH=5.0时,采用链霉素、1,10-邻菲啰啉作为显色剂,与Fe(Ⅱ)形成三元络合物测定Fe(Ⅱ)。此方法灵敏度较高(ε=4.35×10~4L·mol^(-1)cm^(-1))。线性范围较宽(0.14μg/ml～28μg/ml)。常见离子无干扰。显色相当稳定。对铁强化醋,铁强化固体饮料中Fe(Ⅱ)进行了测定,回收率分别为93～105％和92～112％。相对标准偏差分别小于5.98％和3.88％。Fe(Ⅲ)was determined with streptomycin and 1, 10-phenanthrolinc as colorants at pH 5. 0. The sensitivity of this method was 4. 35×10~4L. mol^(-1). cm^(-1). The range of determination was 0. 14～28μg/ml. Common ions do not interfere with the determination of iron. The recovery of Fe(Ⅲ)in iron fortified acetum and solid drink was 93～105% and 92～112%, and the relative standard deviation was less than 5. 98 and 3. 88%, respecectively.

关 键 词：铁 食品 测定 分光光度法 链霉素 

分 类 号：TS207.3[轻工技术与工程—食品科学]