分光光度法测定肉制品中铁的含量

本文根据低价铁离子能与邻菲罗林发生络合反应生成桔红色络合物,其颜色深浅和低价铁离子的含量在一定范围内服从朗—比定律。在pH=4～6时,在波长为510nm处测量吸光度。样品中三价铁离子通过加入盐酸羟胺使之还原为低价铁离子。故所测结果为样品中的总铁含量。该方法较其他方法简易灵敏、快速,其精密度与准确度良好。

The Determination of the Content of Iron in Meat Produets by Spectrophotometry

In this paper, according to the faet that the low valonced iron ion can have complexing reaction with 1, 10 - phenanthroline to form tangerine complex compound,the shade ot the colour being diiferent depending on the content of the iron ion, which is in accordance with the law of Lamb'er - Beer to certain extent, when, pH=4~6 , the wave of 5l0nm chosen. the absorbancy is measured.The 3 -valenced iron in the sample is reduced into low valenced iron by adding chlorhydricacid hydroxyl-amine before measuring .The measured content is all that of iron contained in the sample.Compared with other ones, this meathod is simpler, more sensitive,and faster,and has a high precision and accuracy.