摘要
利用钙与3.3’一二甲基酚酞在pH11的乙醇胺-硼酸缓冲溶液中的紫色反应,建立了光度快速测定食品中钙的新方法。λmax=570nm,测定的线性范围为0~10μg/6ml,ε=1.8×104,加标回收率为97.6%~101.6%,CV%约3.16%。用于食品中钙的快速测定,结果满意。
A new speictrophotometric method for rapiddetermination of calcium based on its purple color reaction with 3.3 '-Dimethy Lphenolphthalein in the presence of basic medium of ethanoamine -boric acid as buffer solution has been nivestigated.The optimum pH is 11.the λmax 570um the linear range of determination 0 ~ 10 μg/6ml and the molar absorbance coefficient ε =1 .8 x 10~4 .The percentage of recovery with standard addition is about 97.6% to 101 .6% and the coefficient of Variation of determination is about 3. 16% .This method has been found satistadory for the rapid determination of calcium in food.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第8期51-53,共3页
Food Science