| 铁强化酱油中NaFeEDTA含量测定 |
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| 引用本文： | 黄建,霍军生.铁强化酱油中NaFeEDTA含量测定[J].卫生研究,2003,32(Z1):60-63. |
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| 作者姓名： | 黄建 霍军生 |
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| 作者单位： | 中国疾病预防控制中心营养与食品安全所,北京,100050 |
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| 摘 要： | 在酸性 (pH≤ 0 5 )条件下 ,五元螯合物NaFeEDTA中的铁完全解离成游离的Fe3 + ,Fe3 + 与显色剂硫氰酸铵发生反应生成红色络合物 ,此红色络合物在λ =4 80nm处有最大吸收 ,且吸光度与浓度之间成线性关系。利用此线性关系可以准确测定出铁强化酱油中NaFeEDTA的含量。此方法线性范围 4～ 2 0 μg ml(以NaFeEDTA含量计 )之间 ,相关系数 0 9999。样品中测定NaFeEDTA的回收率在 95 %～ 110 %之间 ,此方法简便、快速、准确 ,是测定铁强化酱油中NaFeEDTA含量的有效方法。
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| 关 键 词： | NaFeEDTA 比色法 铁强化酱油 |
| 文章编号： | 1000-8020(2003)-S0-0060-03 |
| 修稿时间： | 2003年3月28日 |
Study on analysis method of NaFeEDTA in soy sauce |
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| Huang Jian,Huo Junsheng Institute of Nutrition and Food Safety,Chinese Center for Disease Control and Prevention,Beijing ,China.Study on analysis method of NaFeEDTA in soy sauce[J].Journal of Hygiene Research,2003,32(Z1):60-63. |
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| Authors: | Huang Jian Huo Junsheng Institute of Nutrition and Food Safety Chinese Center for Disease Control and Prevention Beijing China |
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| Affiliation: | Huang Jian,Huo Junsheng Institute of Nutrition and Food Safety,Chinese Center for Disease Control and Prevention,Beijing 100050,China |
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| Abstract: | NaFeEDTA as a five-cycle chelating compound can be totally disassembled to produce Fe 3+ under acid condition (pH≤0.5). Fe 3+ can react with ammonium thiocyanate and forms red color complex. This red color complex has special absorption at 480 nm and the absorption is linear with the concentration of the complex. To take advantage of this principal, the content of NaFeEDTA in fortified soy sauce could be accurately measured. The results showed that the method had a linear range from 4 to 20 ug/ml based on NaFeEDTA content and relative coefficient 0.9999. The recovery of NaFeEDTA in soy sauce samples was between 95%-110%. This established spectrophotometry method was a simple, quick and accurate approach for measurement of the content of NaFeEDTA in iron fortified soy sauce. |
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| Keywords: | NaFeEDTA spectrophotometry soy sauce |
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