Determination of Trace Magnesium in Foodstuffs by Spectrophotometry with EBT-1,2-propanediol

Abstract

Abstract: A new spectrophotometric method for determining magnesium content in foodstuffs with EBT-1,2-propanediol as color reagent was developed. After being digested with HNO3-HClO4,samples were added with sodium tungstate to eliminate interference of ca2+ and added with triethanolamine-tetraethylenepentamine to mask Al3+ and Fe3+ etc. In ammonia buffer solution at pH 10.5,Mg2+ and EBT form a claret-red complex,which can be dissolved in water and has a maximum absorbance at 520 nm wavelength. The method is successfully applied for determination of magnesium in different foodstuffs with relative standard deviations of less than 1.0%,relative deviation of less than 2.0% and recoveries of spiked standard of 95.4%～102.4%. The results are consistent with those by China national standard method. The improved method is easily operated with the characteristics of fast determination,high accuracy and little disturbance.

Key words: EBT-1,2-propanediol, spectrophotometry, foodstuff, magnesium content

WANG Rui-Bin, WANG Jian-Guo. Determination of Trace Magnesium in Foodstuffs by Spectrophotometry with EBT-1,2-propanediol[J]. FOOD SCIENCE, 2008, 29(8): 482-484.

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Determination of Trace Magnesium in Foodstuffs by Spectrophotometry with EBT-1,2-propanediol

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