氯酚红探针吸收光谱法快速测定面制食品中的Fe

Fast Determination of Iron in Flour Food by Absorption Spectrometry with Chlorophenol Red as Probe

建立准确测定面制食品中Fe的吸收光谱法。在酸性Tris-HCl缓冲介质中,氯酚红与适量的Fe（Ⅲ）反应生成具有明显正、负吸收峰的离子缔合物,最大正吸收波长和最大负吸收波长分别位于430 nm和572 nm,表观摩尔吸光系数（κ）分别为6.93×10^4 L/（mol·cm）（正吸收）和1.90×10^5 L/（mol·cm）（负吸收）。Fe（Ⅲ）的质量浓度在0-1.40 mg/L范围内遵从比尔定律。

A new and accurate absorption spectrometry for quantifying of iron in flour food was developed. In an acidic Tris-HCl buffer medium,an appropriate amount of iron（Ⅲ） was reacted with chlorophenol red,to form a ion association complexes with obvious positive absorption peak and negative absorption peak. The maximum positive absorption wavelength and maximum negative absorption wavelength were at 430 nm and 572 nm re-spectively. The apparent molar absorptivity（κ） were 6.93×10^4 L/（mol·cm）（positive absorption） and 1.90×10^5 L/（mol·cm）（negative absorption） respectively. Beer＆#39;s law was obeyed in the range of 0-1.40 mg/L for iron（Ⅲ） mass concentration.