Determination of L-Ascorbic Acid in Fruits, Vegetables and Beverages by Phosphorus Bismuth Molybdenum Blue Spectrophotometry
摘 要
Bi3+与Mo (Ⅵ)和PO43-在硫酸介质中反应生成黄色的磷铋钼杂多酸,然后被L-抗坏血酸还原为磷铋钼蓝,据此建立了分光光度法测定水果、蔬菜及饮料中L-抗坏血酸的方法。优化的试验条件如下:①测定波长为710 nm;② 1.95×10-2mol·L-1磷酸二氢钾溶液的用量为3.0 mL;③ 6.51×10-2mol·L-1钼酸铵溶液的用量为4.0 mL;④ 2.06×10-4mol·L-1硝酸铋溶液的用量为1 mL;⑤硫酸的浓度为0.16 mol·L-1;⑥反应温度为室温。L-抗坏血酸的质量浓度在4~120 mg·L-1内与其对应的吸光度呈线性关系,表观摩尔吸光率为3.59×103L·mol-1·cm-1,检出限(3s/k)为0.2 mg·L-1。方法用于水果、蔬菜及饮料样品的分析,加标回收率为98.0%~102%,测定值的相对标准偏差(n=11)为1.1%~2.3%。
Abstract
In sulphuric acid medium, Bi3+, Mo(Ⅵ) and PO43- can react to produce yellow phosphorus bismuth molybdenum heteropoly acid, which is then reduced to phosphorus bismuth molybdenum blue by L-ascorbic acid. Based on this reaction, a spectrophotometric method for determination of L-ascorbic acid in fruits, vegetables and beverages was established. The optimized conditions found were as follows:① wavelength of determination was 710 nm; ② amount of 1.95×10-2 mol·L-1 KH2PO4 solution was 3.0 mL; ③ amount of 6.51×10-2 mol·L-1 ammonium molybdate solution was 4.0 mL; ④ amount of 2.06×10-4 mol·L-1 bismuth nitrate solution was 1 mL; ⑤ concentration of H2SO4 was 0.16 mol·L-1; ⑥ temperature of reaction was room temperature. Linear relationship between values of absorbance and mass concentration of L-ascorbic acid was obtained in the range of 4-120 mg·L-1, with apparent molar absorptivity of 3.59×103L·mol-1·cm-1 and detection limit (3s/k) of 0.2 mg·L-1. The proposed method was applied to the analysis of samples of fruits, vegetables and beverages, giving values of recovery and RSD's (n=11) in the ranges of 98.0%-102% and 1.1%-2.3% respectively.
中图分类号 O657.32 DOI 10.11973/lhjy-hx201805020
所属栏目 专题报道(食品分析)
基金项目 吉林省教育厅“十三五”科学技术项目(JJKH20170234KJ)
收稿日期 2017/7/9
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备注李晓东,讲师,博士,研究方向为食品分析,rcnrcn@163.com
引用该论文: LI Xiaodong. Determination of L-Ascorbic Acid in Fruits, Vegetables and Beverages by Phosphorus Bismuth Molybdenum Blue Spectrophotometry[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2018, 54(5): 579~583
李晓东. 磷铋钼蓝分光光度法测定水果、蔬菜及饮料中L-抗坏血酸[J]. 理化检验-化学分册, 2018, 54(5): 579~583
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参考文献
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【3】杨新斌.维生素C含量的测定[J].四川化工与腐蚀控制, 2001,4(2):17-18.
【4】王元秀,庄海燕.微量滴定法测定猕猴桃中维生素C的含量[J].济南大学学报(自然科学版), 2001,15(4):374-375.
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【7】刘国胜,张玉铭,王珏云,等.用原子吸收间接法测定水果蔬菜和果汁饮料中的维生素C[J].河北大学学报(自然科学版), 1999,19(3):260-263.
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【9】傅维,杨彩霞.荧光分光光度法测定几种天津市售水果中维生素C的含量[J].安徽农业科学, 2011,39(23):14392-14393.
【10】孙艳丽.2,4-二硝基苯肼法测定两种饮料中Vc的含量[J].饮料工业, 2014,17(4):34-37.
【11】MOTOLLA H A. Kinetic aspects of analytical chemistry[M]. New York:Wiley, 1998.
【12】张彀.岩石矿物分析[M].北京:地质工业出版社, 1992.
【13】HUO J E, LI Q M. Determination of thiamazole in pharmaceutical samples by phosphorous molybdenum blue spectrophotometry[J]. Spectrochimica Acta (Part A), 2012,87(1):293-297.
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