FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (8): 217-220.

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Study on Color Reaction System of Lead with Meso-tetrakis（4-Sulfonatophenyl）Porphyrin（TPPS4）and Its Application in Some Food Analysis

YANG  Hui-Qin,   Zhang-Hong-Bing,   Dai-Cui-Ping,   Han-Shi-Tian,   Yang-Jing-Zhou   

  1. 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:2006-08-15 Published:2011-10-14

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Abstract:  The color reaction of lead with meso-tetrakis(4-sulfophenyl)porphyrin(TPPS4)was studied in this paper by using spectrophotometric method.The results indicated that in the presence of hydroxylamine hydrochloride,with ortho-dinitrogenous ptenanthrene,NH4SCN and seignette saltat as masking agents,TPPS4 and lead is light purple in an alkaline solution of pH12 at room temperature.A stable l:1(M:L)complex is formed.The Soret band of the complex is at 465nm,and Beer’s law is obeyed in the range of 0～0.2μg of lead per ml.This method has been used to determine lead in some food with satisfactory results.

Key words: lead, meso-tetrakis(4-sulfophenyl)porphyrin(TPPS4), spectrophotometric method.