Kinetic Spectrophotometric Determination of Trace Iodine Based on the Inhibitory Effect on Discoloring of Fuchsin Acid

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (8): 235-236.

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Kinetic Spectrophotometric Determination of Trace Iodine Based on the Inhibitory Effect on Discoloring of Fuchsin Acid

SHEN Xiang-Zhong, LI Jia-Qi, LIU Zhi-Cheng

Department of Chemistry and Material Science,Hunan Institute of the Humanities,Science and Technology,Loudi 417000,China

Online:2006-08-15 Published:2011-10-14

Abstract

Abstract: An inhibitory kinetic spectrophotometric method was proposed for the determination of trace iodine.The method was based on the inhibitory discoloring effect of iodine on the oxidation of fuchsin acid by KBrO3 in H2SO4 medium.The linear range of determination is 0～0.04μg/ml.The detection limit is 1.1×10-8g/ml.The method has been used for the determination of traee iodine in food.

Key words: fuchsin aicd, iodine, inhibitory decolouring reaction, spectyophotometry

SHEN Xiang-Zhong, LI Jia-Qi, LIU Zhi-Cheng. Kinetic Spectrophotometric Determination of Trace Iodine Based on the Inhibitory Effect on Discoloring of Fuchsin Acid[J]. FOOD SCIENCE, 2006, 27(8): 235-236.

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Kinetic Spectrophotometric Determination of Trace Iodine Based on the Inhibitory Effect on Discoloring of Fuchsin Acid

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