四-(4-苯基)卟啉(TPP)分光光度法测定松花蛋中铅的含量

食品科学 ›› 2007, Vol. 28 ›› Issue (8): 414-417.

四-(4-苯基)卟啉(TPP)分光光度法测定松花蛋中铅的含量

杨会琴, 韩士田

河北师范大学化学学院；河北师范大学化学学院河北石家庄050061河北经贸大学生物科学与工程学院；河北石家庄050061；

出版日期:2007-08-15 发布日期:2011-10-24

Study on System of Color of Lead with Tetraphenylporphyrin (TPP) and Its Application in Preserved Egg Analysis

YANG Hui-Qin, HAN Shi-Tian

1.College of Chemistry, Hebei Normal University, Shijiazhuang 050061, China; 2.College of Biology Science and Engineering, Hebei Economy and Trade University, Shijiazhuang 050061, China

Online:2007-08-15 Published:2011-10-24

摘要/Abstract

摘要： 本实验研究了铅与非水溶性试剂四苯基卟啉(TPP)的显色反应。采取分光光度法,测定了酸碱度、温度、反应时间、共存离子等多个方面的因素对络合物的生成量及稳定性的影响,确定了反应进行的最适条件,建立起一种新型的测定食品中铅含量的分析方法。实验发现,在盐酸羟胺存在的条件下,四苯基卟啉(TPP)能与铅在碱性介质(pH12)中生成较稳定的络合物,络合比为1:1,该反应在沸水条件下只需20min即可完成。经实验测得,该络合物的最大吸收波长在466nm处。当铅含量在0～1μg/ml范围内时,测得的曲线呈线性关系,服从比尔定律。将其用于松花蛋中痕量铅的测定,结果令人满意。

关键词: 铅, 松花蛋, 四苯基卟啉(TPP), 分光光度法

Abstract: The color reaction between lead and non-water-soluble reagent, tetraphenylporphyri (TPP) was studied in this research. Effects of some factors such as pH, temperature and reaction time, coexistent ion on the formation and stability of TPP-comples were investigated by spectrophotometric method. The optimal reaction conditions were confirmed, and a new method established for determining lead content in food. Results showed that with presence of hydroxylamine hydrochloride, stable comples could form by reaction between tetraphenylporphyrin (TPP) and lead with the complex ration 1:1 in alkaline medium (pH12), and the reaction could complete in boiling water within 20 minutes. The maximum absorption wavelength of the complex is 466 nm. As lead content in 0～1μg/ml range, the measured curve was linear and obeyed Beer’s alw. The satisfactory results were obtained when the method was used to determine trace lead in preserved egg.

Key words: lead, preserved egg, tetraphenylporphyrin(TPP), spectrophotometric method

杨会琴, 韩士田. 四-(4-苯基)卟啉(TPP)分光光度法测定松花蛋中铅的含量[J]. 食品科学, 2007, 28(8): 414-417.

YANG Hui-Qin, HAN Shi-Tian. Study on System of Color of Lead with Tetraphenylporphyrin (TPP) and Its Application in Preserved Egg Analysis[J]. FOOD SCIENCE, 2007, 28(8): 414-417.

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