摘要
依据I3-与孔雀绿易发生等离子对缔合反应生成三元配位缔合物,该缔合物具有在水中不稳定,而在苯等有机溶剂中稳定且极易溶于有机溶剂的特性,建立了N2-苯浮选三元缔合物间接光度法测定食品中VC的新方法。本法灵敏度高(ε=5.02×105L/mol·cm),精密度好(n=10,测定10μgVC,RSD%=3.4%),选择性强,测定了食品(蔬菜)中VC含量,结果令人满意。
A new analytical method with nitrogen-benzene floatation ternary complex spectrophotometry for determination of VC was developed. Its principle is that I3^- can react with malachite green to form tenary complex, which is insoluble and instable in water, but can be dissolved steadily in organic solvent. The method exhibits high sensitivity （ ε= 5.02×10^5 Idmol ·cm） and good selectivity and excellent accuracy （RSD=-3.4 %, n=10, m=1μg）. It can be used to determine of VC in food （vegetable） with satisfactory result.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期284-286,共3页
Food Science
基金
江苏大学高级人才基金项目(04JDG017)
关键词
氮气
苯
浮选
三元缔合物
间接光度法
VC
食品
N2
benzene
floatation
ternary complex
indirect spectrophotometry
VC
food
