阻抑动力学光度法测定食盐中痕量碘  

Determination of Trace Iodine in Edible Salt by Inhibition Kinetic Spectrophotometry

作　　者：柏林洋[1] 蔡照胜[2] 

机构地区：[1]江苏联合职业技术学院扬州商务分院,江苏扬州225127 [2]盐城工学院化学与生物工程学院,江苏盐城224051

出　　处：《中国调味品》2014年第12期101-104,共4页China Condiment

摘　　要：在硫酸介质中,痕量碘离子对溴酸钾氧化苯胺蓝褪色反应有显著的阻抑作用,据此建立阻抑动力学光度法测定微量碘的新方法。研究了褪色反应的动力学参数包括酸度、试剂的用量、温度和时间等,确定了最优化的反应条件。方法的线性范围为8~48μg/L,检测限为1.3×10-6 g/L。该方法操作简便、灵敏度高、选择性好,用于食盐中微量碘的测定,取得满意的结果。A new inhibition kinetic spectrophotometric method for the determination of trace iodine in edible salt is proposed.This method is based on the inhibition effect of iodide on the oxidation of aniline blue by potassium bromate in the presence of sulfuric acid.The effects of reaction parameters such as acidity,reagent consumption,temperature and time are investigated and optimized.Under the optimum conditions,the calibration curve is linear in the range of 8~48μg/L with the detection limit of 1.3×10-6 g/L.The developed method is simple,sensitive and selective,which can be applied for the determination of trace iodine in edible salt with satisfactory results.

关 键 词：苯胺蓝 阻抑反应 动力学光度法 碘 

分 类 号：TS207.3[轻工技术与工程—食品科学]