食品与机械2017，Vol.33Issue(9)：74-77,107,5.DOI:10.13652/j.issn.1003-5788.2017.09.015
番红花红T分光光度法测定啤酒酵母中铬含量
Spectrophotometric determination of chromium content in beer yeast with safranine T
摘要
Abstract
A new spectrophotometric method for determination of chromium content was developed.In both polyvinyl alcohol and phosphoric acid medium,chromium (Ⅵ) could react with potassium iodide and safranine T at room temperature,leading to coloration after microwave digestion sample and oxidation of chromium (Ⅲ) to chromium (Ⅵ) with potassium permanganate under alkaline conditions.The effects of the factors such as absorption spectra,reaction conditions and coexisting ions on the reaction were discussed.The results showed that under the optimum determination conditions,Beer-Lambert law was obeyed in the mass concentration range of 0.0 ～0.5μg/mL for chromium with the maximum absorption peak at 460 nm.The detection limit was 14.55 μg/L.The apparent molar absorption coefficient was 6.90 × 104 L/(mol · cm).This method had been applied to the determination of chromium content in beer yeast.The results obtained by this method agreed well with those obtained by atomic absorption spectrometry.RSD was in the range of 1.3％～2.1％ (n=5),and recovery was in the range of 97.9％～101.7％.Moreover,a large number of common coexisting ions did not affect the determination.关键词
分光光度法/铬/番红花红T/啤酒酵母Key words
spectrophotometry/chromium/safranine T/beer yeast引用本文复制引用
李人宇,黄金状,李咏梅,周家宏..番红花红T分光光度法测定啤酒酵母中铬含量[J].食品与机械,2017,33(9):74-77,107,5.基金项目
2015年度国家自然科学基金面上项目(编号:21571105) （编号:21571105）
2014年江苏省高校“青蓝工程”资助项目 （）
2015年度连云港市第五期“521工程”科研项目(编号:201529) （编号:201529）
2015年江苏省高等学校大学生创新创业训练计划项目(编号:201511585003Y) （编号:201511585003Y）
