摘要
基于在醋酸-醋酸钠缓冲介质中,铬(Ⅵ)对双氧水氧化罗丹明B有催化作用,同时加入十六烷基三甲基溴化铵作为增敏剂,研究了影响催化褪色反应速度的最佳条件,建立了测定食品中微量铬的新方法,检出限为8.58×10-2μg/mL,测定范围为0.08～0.4mg/L,应用于食品中总铬含量的测定,平均回收率为97%。
A Kinetic spectrophotometric method is presented for the determination of trace Cr（ Ⅵ ） of food based on the catalytic oxidation of Rhodamine B by H2O2 in HAc - NaAc weak acid solution and addition of surfactant CTMAB as sensitizer. The optimum conditions influencing the rate of reaction were obtained. The detection limit for Cr（ Ⅵ） is 8.58×10^-2μg/mL. The linear range of the determination is 0. 08 ～0. 4 mg/L for Cr（ Ⅵ）. The method is applied to the determination of Cr（ Ⅵ ） in food with an aver- age recovery rate of 97%.
出处
《实验科学与技术》
2006年第2期33-35,共3页
Experiment Science and Technology
关键词
催化光度法
罗丹明B
十六烷基三甲基溴化铵
铬(Ⅵ)
catalysis kinetic spectrophotometry
rhodamine B
hexadecyl trimethyl ammonium bromide （CTMAB）
chromium （VI）
