氧化变色酸2B光度法测定料酒中的微量锰-食品科学.PDF

156 2013, Vol.34, No.12 食品科学 ※分析检测 氧化变色酸2B光度法测定料酒中的微量锰 1,2 2 1,2 沙 鸥 ，陈 丽 ，马卫兴 (1.淮海工学院化学工程学院，江苏 连云港 222005 ； 2.江苏省海洋资源开发研究院分析测试中心，江苏 连云港 22200 1) 摘  要：建立测定料酒中微量锰的氧化变色酸2B光度法。用铋酸钠将酒中的低价锰离子全部氧化为Mn (Ⅶ) ，在硫 酸介质中，室温条件下变色酸2B能被锰(Ⅶ)氧化而褪色，在5 15nm波长处褪色明显，在该波长处体系吸光度的减少 值与溶液中Mn(Ⅶ) 的质量浓度呈正比，Mn(Ⅶ)离子质量浓度在0.05～5.0μg/mL范围内符合朗伯比尔定律，表观摩尔 4 ε · 吸光系数 5 15nm=2.05 ×10 L/(mol cm) 。将该法用于市售白酒、料酒中锰的测定，结果与电感耦合等离子原子发射光 谱法的测定结果一致，加标回收率在98.5%～10 1.9%之间。 关键词：锰；光度法；变色酸2B ；料酒 Spectrophotometric Determination of Manganese in Cooking Wine Samples by Oxidation of Chromotrope 2B 1,2 2 1,2 SHA Ou ，CHEN Li ，MA Wei-xing (1. School of Chemical Engineering, Huaihai Institute of Technology, Lianyungang 222005, China ； 2. Analysis and Test Center, Jiangsu Marine Resources Development Research Institute, Lianyungang 22200 1, China) Abstract ：A new spectrophotometric method for determining manganese in cooking wine was established by oxidation of chromotrope 2B. In the presence of sodium bismuthate, all low-valent Mn ions in samples were oxidized to form to Mn (Ⅶ), which oxided chromotrope 2B at room temperature in sulfuric acid medium resulting in fading. The most considerable reduction in the ’ absorbance at 515 nm was observed, which was directly proportional to Mn (Ⅶ) concentration. The absorbance obeyed Beer s law 4