| 胶束增溶光度法测定味精中微量铁 |
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| 引用本文： | 涂建平. 胶束增溶光度法测定味精中微量铁[J]. 食品科学, 2004, 25(3): 155-158 |
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| 作者姓名： | 涂建平 |
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| 作者单位： | 四川工商职业技术学院技术工程系 |
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| 摘 要： | 本文利用非离子表面活性剂存在下的胶束增溶、增敏作用,提高分光光度法显色反应的灵敏度,研究并建立了高灵敏度的铬天青-溴化十六烷基三甲铵分光光度法测定味精中微量铁的新方法。测定线性范围为0.0～14.0μg/25ml,方法检出限为8.4×10-8g/ml。该方法重现性好、准确度高、操作简便、测定结果令人满意。
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| 关 键 词： | 胶束增溶 分光光度法 铁 |
| 文章编号： | 1002-6630(2004)03-0155-04 |
Determination of Miniscule Amount of Iron in MSG by Micellar Enhanced Spectrophotometry |
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| TU Jian-ping. Determination of Miniscule Amount of Iron in MSG by Micellar Enhanced Spectrophotometry[J]. Food Science, 2004, 25(3): 155-158 |
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| Authors: | TU Jian-ping |
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| Affiliation: | Technology Department of Sichuan Technology and Business College |
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| Abstract: | By means of the existence of Non-ion surfactant to enhance its micellar and sensitivity.This article mainly discussedtheimprovement of sensitivity of color reaction by the method of spectrophotometry. And it also summarized the research and the newmethod of determination of miniscule amount of iron in monosodium glutamate by spctrophotometry method by using the highsensitive and selective surfactant-Chrome azurol S CTAB .This determination of linear range was 014μg/25ml. And its limit ofproof-test was 8.4×10-8 g/ml. This method also has a good fidelity and high precision with easy operation and satisfied test results. |
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| Keywords: | micelle enhancing spectrophotometry iron |
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