Determination of Aluminum in Flour Food by Microemulsion Sensitization-Spectrophotometry

doi:10.7506/spkx1002-6630-201022090

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 407-410.doi: 10.7506/spkx1002-6630-201022090

• Analysis & Detection • Previous Articles Next Articles

Determination of Aluminum in Flour Food by Microemulsion Sensitization-Spectrophotometry

ZHOU Ju-feng1，XIE Hong1，PENG Ai-jiao2，ZHANG Hui1

1. Department of Chemistry and Life Sciences, Xiangnan University, Chenzhou 423000, China；
2. Library of Xiangnan University, Chenzhou 423000, China

Received:2010-02-01 Online:2010-11-25 Published:2010-12-29
Contact: ZHOU Ju-feng E-mail:hnsd333@126.com

Abstract

Abstract:

Objective: To determine the content of aluminum in flour with spectrophotometry in microemulsion medium. Methods: Samples were dissolved using an intelligent electronic digestion system in microemulsion medium composed of PVA, n-butanol, n-heptanol and water in acetic acid-sodium acetate buffer system. The chromogenic agent was chrome azurol S (CAS) and the absorbance has a direct proportion to the concentration of aluminum in solution. Results: Standard curve revealed an excellent linearity within the range of 0.0－6.0 μg/25 mL with a correlation coefficient of 0.9971. The recovery rates of spiked samples were 95%－108%. Conclusion: This method is simple, sensitive and stable, and it can be used to determine the content of aluminum in flour.

Key words: intelligent digestion system, microemulsion, chrome azurol S, spectrophotometry, flour products, aluminum

CLC Number:

TS207.7

ZHOU Ju-feng1，XIE Hong1，PENG Ai-jiao2，ZHANG Hui1. Determination of Aluminum in Flour Food by Microemulsion Sensitization-Spectrophotometry[J]. FOOD SCIENCE, 2010, 31(22): 407-410 https://doi.org/10.7506/spkx1002-6630-201022090

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Determination of Aluminum in Flour Food by Microemulsion Sensitization-Spectrophotometry

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