食品科学2012，Vol.33Issue(22)：177-180,4.
碘化钾-罗丹明6G分光光度法测定面粉中过氧化苯甲酰
Spectrophotometric Determination of Benzoyl Peroxide in Wheat Flour Using KI-Rhodamine 6G System
摘要
Abstract
A sensitive spectrophotometric method has been developed for the determination of trace amounts of benzoyl peroxide (BPO) based on the oxidation of I-to I3-by BPO and the further reaction of I3-with rhodamine 6G to form an ion association complex in H2SO4 solution. The ion association complex had maximum absorption at 560 nm and its absorbance (A) showed a good linear relationship with BPO concentration (c, mg/mL) within the range of 0.3–5.9 mg/L:A=0.2174+0.0833 c, with a correlation coefficient of 0.9985. The calculated apparent molar absorption coefficient was 2.13 × 104 L/(cm·mol). The average spike recovery rates of BPO in two commercial samples were 96.5%and 98.6%, respectively. Satisfying results were obtained in practical applications of this method with a relative error of less than 5%compared with HPLC results.关键词
光度法/过氧化苯甲酰/罗丹明6G/面粉Key words
spectrophotometry/benzoyl peroxide/rhodamine 6G/wheat flour分类
轻工纺织引用本文复制引用
沙鸥,李亚鑫..碘化钾-罗丹明6G分光光度法测定面粉中过氧化苯甲酰[J].食品科学,2012,33(22):177-180,4.基金项目
国家自然科学基金青年科学基金项目(21101069)；2011年度江苏省海洋资源开发研究院科技开放基金立项项目(JSIMR11B26)；淮海工学院2011年自然科学类校内课题(Z2011020)；苏省高校自然科学基金研究项目(09KJD430002) （21101069）
