FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 278-280.

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Study on System of Color Reaction of Zn with Meso-tetrakis(4-sulfonatophenyl)Porphyrin (TNPP) and Its Application in Some Food Analysis

 YANG  Hui-Qin, LI  Gui-Qin, HAN  Shi-Tian   

  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:2007-05-15 Published:2011-12-31

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Abstract: The color reaction of Zn and TNPP(meso-tetrakis(4-sulfonatophenyl)porphyrin)was studied in this paper,with spectrophotometric method,to assay the effects on pH,standing time and stability of this complex.An excellent method to be used to determine Zn in foods has been ascertained.The experimental results indicated that in the presence of hydroxylamine hydrochloride,with ortho-dinitrogenous ptenanthrene,and Seignette salt as masking agents,TNPP and Zn present light purple in an alkaline solution of pH6,at room temperature.Beer’s law is obeyed in the range of 0～10μg/mi of Zn.This method has been used to determine micro amounts of Zn in foods with satisfactory results.

Key words: Zn, TNPP, spectrophotometric method