Mo-SCN--亮绿光度法测定豆类食品中的钼.pdfVIP

※分析检测 2013， 协11. 34， NO.l 0 223 自由副事 Mo-SCN--亮绿光度法测定豆类食品中的锢 刘英红，刘娟，马卫兴，沙鸥 (淮海工学院化学工程学院，江苏连云港 222005) 摘 要:建立测定食品中微量锢的分光光度新方法。在硫酸介质中，铝经盐酸楚肢还原后，与硫氨酸盐、亮绿 4 SP(淡黄)形成三元离子缔合物，该缔合物的最大吸收波长位于488nm，摩尔吸光系数为3.8X 10 L/(mol cm)o 铝的 质量浓度在0.04~1.6μg/mL范围内符合比尔定律，方法检出限为0.011问/mL。该方法用于豆类食品中微量铝的测 定，结果与原子吸收分光光度法测定结果一致。 关键词:铝:食品:分光光度法:亮绿SP(淡黄) Spectrophotometric Determination of Molybdenum in Edible Beans with Mo-SCN- -Light Green System LIU Ying-hong. LIU Juan. MA Wei-xi吨. SHAOu (College of Chemical Engineeri吨， Huaihai Institute of Technology , Lianyungang 222005. China) Abstract: A new spec位ophotometric method for the determination of trace molybdenum in edible beans was developed. After being reduced by hydroxylamine hydrochloride , molybdenum was allowed to react with thiocyanate and light green SF to form a ternary ion associate in the medium of sulphate. The maximum absorption wavelength of the ion associate was 488 nm with a apparent 4 mol缸 absorption coefficient of 3.8 x 10 LI(molcm). Beers law was obeyed in the molar concentration range of 0.04 to 1.6 昭mL. The limit of detection of the developed me也od was 0.011 阳mL. Consistent results with those obtained by atomic absorption spectrophotome位y was obtained for the determination of trace molybdenum in edible beans by this method. Key words: molybdenum; food; spectrophotometry; light green SF (yellowish) 中图分类号: 0657 .32 文献标志码:A 文章编号: 1002-6630(2013)10-0223-04 doi: 10.7506/spkxloo2-6630-201310049 锢是人体必需的一种微量元素，在众多的生理活动 离子缔