Kinetic spectrophotometric method for rapid determination of trace formaldehyde in foods

被引：100

作者：

Cui, Xiaojun ^{[1
]}

Fang, Guozhen ^{[1
]}

Jiang, Liqin ^{[1
]}

Wang, Shuo ^{[1
]}

机构：

[1] Tianjin Univ Sci & Technol, Tianjin Key Lab Food Nutr & Safety, Fac Food Engn & Biotechnol, Tianjin 300457, Peoples R China

来源：

ANALYTICA CHIMICA ACTA | 2007年 / 590卷 / 02期

关键词：

formaldehyde; spectrophotometric method; kinetic determination; rhodamine B;

D O I：

10.1016/j.aca.2007.03.042

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A simple and sensitive kinetic-spectrophotometric method was developed for the determination of ultra trace amount of formaldehyde in food samples. The method was based on the oxidation of rhodamine B (RhB) by potassium bromate in sulfuric acid medium (formaldehyde as catalyst). The reaction was monitored by measuring the decrease in absorbance of the dye at 515 mn after 6 min. The developed method allowed the determination of formaldehyde in the range of 10-100 mu gL(-1) with good precision, accuracy and the detection limit was down to 2.90 mu g L-1. The relative standard deviations for the determination of 10 and 60 mu g L-1 of formaldehyde were 3.0% and 1.9% (n = 10), respectively. The method was found to be sensitive, selective and was applied to the determination of formaldehyde in foods with satisfactory results. (c) 2007 Elsevier B.V. All rights reserved.

引用

页码：253 / 259

页数：7

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