催化分光光度法测定食品中痕量锰

Catalytic Spectrophotometric Determination of Trace Manganese in Food

文献报道了锰的催化动力学分析法,但使用高碘酸钾-二甲苯兰FF体系,尚未见报道,本文的研究表明:高碘酸钾氧化二甲苯兰FF（Xylene Cyanole FF,简称XCIFF）使之褪色,有较佳的催化效应,溶液颜色由亮兰变为棕黄,同时使用邻菲罗啉作活化剂,反应灵敏度能进一步提高,方法的线性范围为1.85～11ng Mn·mL-1,利用此方法测定了某些食品中的痕量锰。

In this paper a new catalytic-spectrophotomelric method is proposed for the determination of trace amounts of manganese(Ⅱ) in food. The method is based on the manganese-catalysed oxidation of xylene cyanole FF by potassium periodate with the use of 1,10-phenanthroline as an activator. If the sample solution is warmed in a thermostat at 60℃ and pH ranging from 3.8 to 4.2, the method is of the best determinable sansilivity. The working curve is linear in the range 1.85-11ng·ml-1 of manganese.