摘要
建立了快速、准确测定Fe（Ⅲ）的共振瑞利散射新方法。在pH 3.8-6.7的Tris-盐酸介质中,Fe（Ⅲ）与氯酚红结合生成的新物质使体系的共振瑞利散射显著增强,并出现新的共振瑞利散射光谱,最大共振散射波长位于396 nm处,体系的共振瑞利散射增强程度（ΔIRRS）与0.006-0.14 mg/L范围的Fe（Ⅲ）呈良好的线性关系,检出限为0.005 0 mg/L,方法的回收率为98.8%-101%。方法用于面制食品中Fe的测定,结果满意。
A new and fast and accurate resonance rayleigh light scattering method for quantifying iron （III） was developed. In Tris-HCl buffer medium of pH 3.8-6.7, iron （III） could be bound with chloropbenol red to form a new product, which led to a distinctly enhanced resonance rayleigh scattering and the appearance of a new resonance rayleigh scattering spectrum. The maximum resonance rayleigh scattering peak was located at 396 nm. The resonance rayleigh scattering intensity （△IRRS） was directly proportional to the mass concentration ofFe （III） in the range of 0,006-0.14 mg/L with the detection limit being 0.005 0 mg/L. The method had been applied to the determination of iron in flour food with satisfactory results.
出处
《食品工业》
CAS
北大核心
2016年第9期168-170,共3页
The Food Industry
基金
重庆市教委科技基金资助项目(No:KJ1401226)
长江师范学院科技基金资助项目(No:2014cxx0185)
关键词
FE
氯酚红
面制食品
共振瑞利散射
iron
chlorophenol red
flour food
resonance rayleigh scattering
