胶束增敏光度法测定食品中的铝.pdfVIP

Vol.18, 20 11, No.1 　　　　 Cerea l and F ood I nd us try 胶束增敏光度法测定食品中的铝 王安亭 洛阳理工学院环境与化学系　(洛阳　471023) 　:建立以胶束增敏分光光度法测定面制食品中铝的含量。采用CTM AB-OP 增敏, 铝 -苯基荧光酮显色, 铝络合物的最大吸收峰位于560 nm, 其吸光度与铝的含量在一定浓度范围内 成正比。结果表明, 吸光度与铝在0 ～5 μg/25 mL 浓度范围内呈良好线性关系, 符合比尔定律, 相 关系数r=0.997 1, 回收率在99.75%～104.15%之间。与国家标准相比更方便、快捷, 操作简便、 灵敏,显色反应具有良好的选择性,适用于各实验室开展面制食品中铝含量的测定。 :增敏分光光度法;苯基荧光酮;面制食品;铝 :TS207.5　　:B 　　:1672-5026 (2011)01-0062-04 Determination of aluminum in food by micelle sensitized spectrophotometry Wang Anting D partm nt of Environm nt Ch mistry, Luoy ang Institut of Sci nc T chnology (Luoyang 471023) Abstract:A m thod for d t rmination of aluminum in w h at flour food by mic ll s nsitiz d sp ctrophotom try is stablish d.Th cont nt of aluminum in w h at flour food w as d t rmin d by mic ll d s nsitiz d sp ctrophotom try at 560 nm w ith CTMAB-OP as s nsitivity promotor and Ph nyl fuoron as a color r ag nt .th r sults show that, th absorb ncy and aluminum show a good lin ar r lationship w ith bill law s in th 0 ～5 μg/25 mL conc ntration rang , th corr lation co ffici nt r=0.997 1, th r cov ry rang is in 99.75% ～104.15%, th op ration is simpl and s nsitiv , chromog nic r action s l ctivity is good, it is applicabl for laboratori s to d t rmin th cont nt of aluminum in w h at flour food. Key words:s nsitization sp ctrophotom try ;ph nyl fuoron ;w h at flour food;aluminum. 　　、、 、、; ,, , , , 、。 [1] 。(W T O ) 、 。 (FAO ), 1989 , , , , 7 mg/kg。 。、S 。 、、、 , ,