Fe^3＋-H2O2-刚果红体系阻抑动力学光度法检测鱼肉中氟含量  

Detection of fluoride ion in fresh by new inhibition kinetic spectrophotometry using Fe^(3+)-hydrogen peroxide-congo red system

作　　者：熊海涛[1,2] 

机构地区：[1]陕西理工大学,陕西省催化基础与应用重点实验室,陕西汉中723000 [2]陕西理工大学化学与环境科学学院,陕西汉中723000

出　　处：《食品与发酵工业》2016年第8期189-193,共5页Food and Fermentation Industries

基　　金：陕西省教育厅专项科研基金项目(16JK1131)

摘　　要：在酸性介质中,痕量F-对Fe^(3+)催化H_2O_2化刚果红褪色反应有显著的抑制作用,且阻抑褪色的程度与氟离子含量呈良好的线性关系,由此建立了一种新阻抑动力学光度法测定微量氟离子含量的新方法。在最优化的反应条件下,氟含量在8.0×10^(-7)~2.0×10^(-5)mol/L内符合比尔定律,检出限为2.8×10^(-7)mol/L。该法用于鱼肉中氟离子含量的测定,回收率在95.50%~98.00%。In the acidic condition, trace fluorine ion could obviously inhibit the fading reaction between congo red and H202 catalyzed by Fe^3＋ In addition, the inhibition de-coloration degree was linear to the content of fluorine ion. Based on this finding, a new inhibition kinetic spectrophotometry method for the detection of trace fluorine ion was proposed. Under the optimum conditions, the linear range for fluorine ion was 8.0 × 10-7 - 2.0 × 10-5 mol/L with a detection limit of 2.8 ×10-7 mol/L. The proposed method has been applied to assay of fluorine ion in fresh and the recovery was between 95.50% and 98.00%.

关 键 词：Fe^3+H2O2 刚果红 阻抑动力学 氟 鱼肉 

分 类 号：O657.3[理学—分析化学] TS254.7[理学—化学]