Determination of Miniscule Amount of Iron in MSG by Micellar Enhanced Spectrophotometry

Abstract

Abstract: By means of the existence of Non-ion surfactant to enhance its micellar and sensitivity.This article mainly discussedtheimprovement of sensitivity of color reaction by the method of spectrophotometry. And it also summarized the research and the newmethod of determination of miniscule amount of iron in monosodium glutamate by spctrophotometry method by using the highsensitive and selective surfactant-Chrome azurol S CTAB .This determination of linear range was 014μg/25ml. And its limit ofproof-test was 8.4×10-8 g/ml. This method also has a good fidelity and high precision with easy operation and satisfied test results.

Key words: micelle enhancing, spectrophotometry, iron

TU Jian-Ping. Determination of Miniscule Amount of Iron in MSG by Micellar Enhanced Spectrophotometry[J]. FOOD SCIENCE, 2004, 25(3): 155-158.

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Determination of Miniscule Amount of Iron in MSG by Micellar Enhanced Spectrophotometry

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