强化面粉和食盐中乙二胺四乙酸铁钠检测的分光光度方法研究

Determination of NaFeEDTA in Fortified Wheat Flour and Salt by Spectrophotometric

在碱性介质中,NaFeEDTA(乙二胺四乙酸铁钠)与H2O2可形成稳定的紫红色络合物。在该显色体系中,NaFeEDTA浓度在(0.4～2)×10-3mol/L范围内符合朗伯-比尔定律,显色产物在515nm下的表观摩尔吸光系数为0.51×103L/(mol.cm)。应用该方法对强化面粉和食盐中的NaFeEDTA检测的平均回收率>94%。该方法具有简单、快速、选择性强的特点,可以用于强化面粉和食盐中的NaFeEDTA的鉴别和检测。

In the alkaline medium, NaFeEDTA （sodium iron （Ⅲ） ethylenediaminetetraacetate）forms a stable purple-red complex with H2O2. In this reaction, the content of NaFeEDTA in the range of 0.4×10^-3 - 2× 10^-3 mol/L obeys the Lambert-Beer＇s law. The apparent molar absorptivity of color substance is 515 L/（mol . cm） at 515 nm. With this method the recoveries of NaFeEDTA in fortified wheat flour and salt was above 94 %. This simple, rapid and high selective method can be used for identification and determination of NaFeEDTA in fortified wheat flour