催化动力学光度法测定酱油中甲醛含量  

Catalytic kinetic spectrophotometric determination of formaldehyde in soy sauce

作　　者：白静 王会 舒航 BAI Jing;WANG Hui;SHU Hang(College of Chemical Engin eeri ng,Henan Vocatio nal College of Applied Tech no logy,Zhengzhou 450042;Nursing College,Henan Vocational College of Applied Technology,Zhengzhou 450042)

机构地区：[1]河南应用技术职业学院化学工程学院,郑州450042 [2]河南应用技术职业学院护理学院,郑州450042

出　　处：《食品科技》2019年第10期362-366,共5页Food Science and Technology

摘　　要：根据甲醛在硫酸介质中对溴酸钾-酸性铬蓝K反应体系具有促进作用,从而建立了酱油中甲醛含量的测定方法。在最优实验条件下,甲醛浓度在0~1.082μg/m L时,它与ΔA(吸光度)呈线性关系,线性方程为Y=0.3985X-0.0016,R^2=0.9991。对标准甲醛溶液进行精密度实验,标准偏差S=0.0078,相对标准偏差RSD=1.4%。该方法具有操作简单、检出限低、灵敏度高等优点,5种酱油样品的加标回收率为89%~94%,结果良好。According to the catalytic effect of formaldehyde on the reaction system of potassium bromateacid chrome blue K in sulfuric acid medium, a method for the determination of formaldehyde in soy sauce was established. Under the optimum experimental conditions, when the concentration of formaldehyde is between 0 μg/mL and 1.082 μg/mL, it had a linear relationship with ΔA(absorbance). The linear equation was Y=0.3985 X-0.0016, R^2=0.9991. The standard deviation S=0.0078 and RSD=1.4% were tested for the precision of standard formaldehyde solution. The method has the advantages of simple operation, low detection limit and high sensitivity. The recoveries of five kinds of soy sauce samples were between 89% and 94%, and the results were good.

关 键 词：催化动力学 甲醛 溴酸钾 酸性铬蓝K 

分 类 号：TS207.3[轻工技术与工程—食品科学]