可见分光光度法测定食品中的山梨酸钾  

Determination of potassium sorbate in food by visible spectrophotometry

作　　者：邱朝坤[1] 范露[1] 罗玉艳[1] 喻弘[1] 

机构地区：[1]华中农业大学楚天学院食品与生物科技学院,湖北武汉430205

出　　处：《食品与机械》2013年第6期85-88,共4页Food and Machinery

摘　　要：建立食品中山梨酸钾含量的可见分光光度测定方法。样品用1mLH2SO4（0．15mol／L）和1mLK2Cr2O7（1g／L）混合溶液在沸水浴条件下氧化3min，再加入2mL5g／L的硫代巴比妥酸溶液在沸水浴中显色反应10min，冷却后在532nm处进行比色测定。该法回收率在90．67％～104．67％，相对标准偏差在1．83％～2．62％（n=10），该法与高效液相色谱法的相对偏差在2．15％～2．53％。该法操作简单，结果稳定、可靠。Method for determination of potassium sorbate in food by visible spectrophotometry was established. The sample was oxidated 3 rains at boiling water bath by 1 mL H2SO4（0. 15 mol/L） and 1 mL K2 Cr2O7 （1 g/L） blend solution, and then 2 mL 5 g/L thiobarbituric acid was added to the system for 10 rain at boiling water bath. The absorbance concentration was then determined by visible spectropho tometry with 532 nm wavelength after the solution was cooled. The recovery rate of the method was 90.67%-104.67%, relative stand ard deviation was 1.83%~2. 62% （n =10）, the relative deviation was 2. 15%-2.53% between this method and HPLCo The method for determination of potassium sorbate in food was simple, and the analytic results were stable and reliable.

关 键 词：可见分光光度法 山梨酸钾 测定 

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]