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| 催化动力学光度法测定食品中的微量铜 | |
| 引用本文： | 蔡湘雯,张毅忠,周岱,张友玉,孙元喜.催化动力学光度法测定食品中的微量铜[J].广州化工,2009,37(4):141-142. |
| 作者姓名： | 蔡湘雯 张毅忠 周岱 张友玉 孙元喜 |
| 作者单位： | 1. 湖南师范大学化学与化工学院,湖南,长沙410008;湖南文理学院化学化工学院,湖南,常德415000 2. 湖南文理学院化学化工学院,湖南,常德415000 3. 湖南师范大学化学与化工学院,湖南,长沙410008 |
| 摘 要： | 研究了Cu（Ⅱ）在稀硫酸介质中对过氧化氢氧化甲基橙褪色反应的催化作用，讨论了影响指示反应的最佳条件，建立了具有良好选择性和高灵敏度的测定微量铜的催化动力学光度法。在题示体系下，测定铜的线性范围为0～0．4μg／10mL，检测限达1．76×10^-10g／L。将该法用于测定食品中的微量铜，得到令人满意的结果。该法简便易行，能满足食品分析的要求。 |
| 关 键 词： | 催化动力学光度法 甲基橙 铜 食品 |
Determination of Trace Copper in Foods by Catalytic Kinetic-Spectrophotometry |
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| CAI Xiang-wen,ZHANG Yi-zhong,ZHOU Dai,ZHANG You-yu,SUN Yuan-xi.Determination of Trace Copper in Foods by Catalytic Kinetic-Spectrophotometry[J].GuangZhou Chemical Industry and Technology,2009,37(4):141-142. | |
| Authors: | CAI Xiang-wen ZHANG Yi-zhong ZHOU Dai ZHANG You-yu SUN Yuan-xi |
| Affiliation: | 1 College of Chemistyand Chemical Engineering;Hnnan Normal University;Hunan Changsha 41000;2 Departement of Chemistry;Hunan University of Arts and Science;Hunan Changde 415000;China |
| Abstract: | A selective and sensitive method was studied for determination of trace copper. It was based on the fact that Cu（ Ⅱ） in the medium of sulphuric acid can catalyze the discolouring oxidation of methyl orange byhydrogen peroxide in the medium of sulphuric acid. The linear range of measurement was 0-0.4 μ g/10mL and the sensitivity of the determination was 1.76×10^-10g/L. The experimental results indicated that this method was feasible for determination of trace Cu（ Ⅱ） in variety of foods sample due to its advantages of high sensitivity, accuracy and easy operation. |
| Keywords: | catalytic kinetic-spectrophotometry methyl orange copper foods |
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