催化动力学光度法测定食品中的痕量硒  

Catalytic Kinetic Spectrophotometric Determination of Trace Selenium in Foods

作　　者：郭楠楠[1] 段秋虹[1] GUO Nannan;DUAN Qiuhong(Zhengzhou Rapid Detection Technology of Food Satety Laboratory, Zhengzhou University of Science and Technology,Zhengzhou 450064)

机构地区：[1]郑州科技学院郑州市食品安全快速检测重点实验室

出　　处：《食品工业》2019年第7期317-320,共4页The Food Industry

摘　　要：为探讨催化动力学光度法对食品中硒含量的测定条件及动力学条件,建立Se (Ⅳ)-KBrO3-亚甲蓝催化反应体系,以ΔA对浓度C作标准曲线图,求出食品中Se的含量。通过单因素试验确定最佳条件:在665 nm的波长条件下,使用2.00 mL稀硝酸、2.50 mL溴酸钾、2.00 mL亚甲蓝,在75℃水浴中加热5 min。在此条件下测定黑木耳中硒含量为3.78μg/100 g,核桃中的硒含量为4.42μg/100 g,红小豆中的硒含量为3.78μg/100 g,加标回收率在80%~110%之间。该方法与国标第二法相比在精密度上不存在显著性差异。与国标中方法相比,该方法操作简单,所用仪器价廉易得,准确性较高,成本花费较少。To discuss catalytic dynamics luminosity method for food in the content of selenium determination conditions and dynamic conditions, the catalytic reaction system of Se-HNO3-KBr O3 was established, and the content of Se in food was obtained by using standard a curve of concentration as standard curve. Through single factor experiment, the best condition of experiment was determined, which was the wavelength condition of 665 nm, 2.00 mL dilute nitric acid, 2.50 mL potassium nitrate, 2.00 mL methylene blue and heat for 5 min in 75 ℃. The content of selenium in the black fungus was 3.78 μg/100 g, the walnut was 4.42 μg/100 g, and the selenium content in red bean was 3.78 μg/100 g. The recovery rate was between 80% and110%. There was no significant difference in precision between the method and the GB second method. Compared with the national standard method, the method was simple to operate with easier obtained instrument, higher accuracy and less expenditure.

关 键 词：催化动力学光度法 硒 黑木耳 红小豆 核桃 

分 类 号：O657.3[理学—分析化学] TS207.3[理学—化学]