| 食物中残留甲醛含量的测定 |
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| 引用本文： | 陈东平,孔超,李强.食物中残留甲醛含量的测定[J].甘肃联合大学学报(自然科学版),2011,25(1):71-73. |
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| 作者姓名： | 陈东平 孔超 李强 |
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| 作者单位： | 陇东学院,化学化工学院,甘肃,庆阳,745000 |
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| 摘 要： | 采用先浸提后蒸馏的方法对干燥食品样品进行前期处理,基于H3PO4介质中甲醛催化溴酸钾氧化溴甲酚紫的褪色反应,建立了测定甲醛含量的新方法.该方法的线性范围为0.1092~0.3120 mg/L,检出限为4.7×10-5g/L.
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| 关 键 词： | 催化光度法 甲醛 溴甲酚紫 溴化钾 |
Determination of Formaldehyde Content in Food |
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| CHEN Dong-ping,KONG Chao,LI Qiang.Determination of Formaldehyde Content in Food[J].Journal of Gansu Lianhe University :Natural Sciences,2011,25(1):71-73. |
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| Authors: | CHEN Dong-ping KONG Chao LI Qiang |
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| Institution: | CHEN Dong-ping,KONG Chao,LI Qiang(School of Chemistry and Chemical Engineering,Longdong University,Qingyang 745000,China) |
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| Abstract: | Using pretreated method of distillation for drying food samples after soak and extraction,a new method of determined formaldehyde conten has been established in the catalytic reaction of formaldehyde on the oxidatic fading Bromocresol purple with potassium bromate in H3PO4 medium.Linearity of this methods ranged from 0.1092 mg/L to 0.3120 mg/L,limit of detection was 4.7×10-5g/L. |
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| Keywords: | catalytic photometry formaldehyde bromocresol purple potassium bromate |
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