中华医学超声杂志

应用化学 ›› 1990, Vol. 0 ›› Issue (3): 82-84.

• 研究简报 • 上一篇    下一篇

食用色素的吸附伏安法分析

王丽增, 黎晓琼, 温世祺, 陈荣礼   

  1. 山东大学应用化学系 济南 250100
  • 收稿日期:1989-07-15 修回日期:1990-01-16 出版日期:1990-06-10 发布日期:1990-06-10

DETERMINATION OF FOOD COLOURANT BY ADSORPTIVE STRIPPING VOLTAMMETRY

Wang Lizeng, Li Xiaoqiong, Wen Shiqi, Chen Rongli   

  1. Department of Applied Chemistry, Shandong University, Jinan 250100
  • Received:1989-07-15 Revised:1990-01-16 Published:1990-06-10 Online:1990-06-10

PDF

331

被引次数

11 | 2

摘要： 柠檬黄,胭脂红皆为合成食用色素,其原料本胺具有毒性,我国严格限定其使用范围和用量[1]。测定混合色素多用色谱法[2,3],导数光度法[4]。都需将试样先行分离,灵敏度较低。Fogg等用脉冲极谱法测定饮料中的混合色素[5-7]。

关键词: 食用色素, 吸附伏安法, 柠檬黄, 胭脂红

Abstract: Synthetic food colourants-tartrazine and ponceau-4R are found to be adsorbed stronglyon a hanging mercury drop electrode and can thus be determined by linear sweep adsorptionvoltammetry.The peaks of derivative waves can be produced at -0.74V and -0.82V respec-tively for tortrazine and ponceau-4R in a buffer solution of disodium hydrogen phosphate,pH-8.8. The determination limit is of 3.0?10-9mol/L and 2.0?10-9mol/L respectively.The method has been used to the determination of the colourant in food.

Key words: food colourant, adsorptive voltammetry, tartrazine, ponceau-4R

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