| 水杨酸钠﹣次氯酸钠比色法测定饮料中的糖精钠 |
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| 引用本文： | 桑宏庆,杜传来,石承凤.水杨酸钠﹣次氯酸钠比色法测定饮料中的糖精钠[J].饮料工业,2004,7(1):42-46. |
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| 作者姓名： | 桑宏庆 杜传来 石承凤 |
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| 作者单位： | 安徽技术师范学院,安徽凤阳,233100 |
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| 摘 要： | 研究了水杨酸钠比色法测定饮料中糖精钠的新方法.样品经除蛋白、盐酸酸化、乙醚提取,再经硝化,使糖精钠转化成铵盐,用水杨酸钠和次氯酸钠显色,最大吸收波长为653nm.糖精钠在0～0.2mg∕100ml之间遵守比尔定律,相关系数为0.9991,最低检出限为0.002μg·ml-1,表观摩尔吸光系数为2.65×104 L·mol-1·cm-1,回收率为92.06%～101.42%,相对标准偏差为1.25% ～2.12%.
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| 关 键 词： | 糖精钠 比色法 水杨酸钠 次氯酸钠 饮料 |
| 修稿时间： | 2003年9月27日 |
Research on determination of saccharin sodium in beverages by sodium salicylate-sodium hypochlorite colorimetry |
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| SANG Hong-qing,DU Chuan-lai,SHI Cheng-feng.Research on determination of saccharin sodium in beverages by sodium salicylate-sodium hypochlorite colorimetry[J].Beverage Industry,2004,7(1):42-46. |
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| Authors: | SANG Hong-qing DU Chuan-lai SHI Cheng-feng |
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| Abstract: | The new method of determining saccharin sodium in beverages by sodium salicylate colorimetry is studied. The saccharin sodium in the sample was transformed into ammoniumsalt as a result of de-proteining, hydrochloric acid-acidification, aether-extraction and subsequent digestion. |
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| Keywords: | saccharin sodium colorimetry sodium salicylate sodium hypochlorite beverage |
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