Spectrophotometric Determination of Trace Copper in Food Grains with Eriochrome Black T

Abstract

Abstract: A new spectrophotometric method was developed for the determination of trace Cu (Ⅱ) in food grains based on the fact that eriochrome black T (EBT) can form a pink color complex with Cu (Ⅱ) in the presence of H2B4O7-KCl-NaOH medium at pH 10.0. The best color development results were obtained by allowing the reaction to proceed for 20 min in the presence of 2.5 mL of the color developer. The formed complex showed maximum absorption at 540 nm and an apparent molar absorption coefficient of 2.99 × 104 L/(mol·cm). Over the range of 0－1.2μg/mL Cu (Ⅱ) solution obeyed Beer,s law. The results obtained for Cu (II) content by this method were in agreement with those obtained by atomic absorption spectrophotometry.

Key words: eriochrome black T (EBT), spectrophotometry, copper, food grains

CLC Number:

TS211.7

[1]	XUE Ye, WANG Yan, ZHAO Ning, DOU Boxin, XIN Jiaying, HAN Ye. Determination of Cu2+ by Stripping Voltammetry with Electrodes Modified with Methanobactin-Functionalized Gold Nanoparticles [J]. FOOD SCIENCE, 2021, 42(14): 328-332.
[2]	LU Shan, HU Changying, ZHANG Qinjun, ZHONG Huaining, HU Xiaohong. Migration of Copper from Nano-Copper/Low Density Polyethylene Composite Films to Milk Products [J]. FOOD SCIENCE, 2020, 41(14): 321-326.
[3]	XING Changrui, CHU Chenlu, ZHANG Xiaoyun, WANG Jinyan, JU Xingrong, YUAN Jian. Identification and Metal Chelation Activity of a Copper-Binding Peptide from Rice Globulin Hydrolysate [J]. FOOD SCIENCE, 2019, 40(24): 53-59.
[4]	CHEN Shanglong, LIU Enqi, CHEN Anhui, LIU Hui, WU Yonghua, QIN Xu. Speciation Analysis and Bioavailability Assessment of Selenium in Two Selenium-Enriched Foods by in Vitro Biomimetic Gastrointestinal Tract Models [J]. FOOD SCIENCE, 2018, 39(4): 225-232.
[5]	TANG Caiyun, WANG Tao, TU Jie, LIU Guanhui, LI Peng, ZHAO Jing. Comparison of Colorimetry and HPLC for Determination of γ-Aminobutyric Acid in Mulberry Leaf Tea [J]. FOOD SCIENCE, 2018, 39(24): 256-260.
[6]	JIANG Hong, WANG Fang, WU Zhengzhen, ZENG Qingrui. Determination of Cu in Food by Dual-Wavelength Rayleigh Light Scattering Technique [J]. FOOD SCIENCE, 2018, 39(14): 323-327.
[7]	ZHANG Ye, WANG Ke, LIU Shisheng. Spectrophotometric Determination of Cyanide Content in Rubber Seeds Using Isonicotinic Acid-Pyrazolone after Exogenous β-Glucosidase Pretreatment [J]. FOOD SCIENCE, 2017, 38(14): 290-296.
[8]	LI Zhen, LI Shaoying, SONG Xiaomin, MA Chunyan, LI Shufen, HE Wenying, CAO Yinghua. Corroboration of Quinolone Resistance Mediated by Active Efflux System in Lactic Acid Bacteria [J]. FOOD SCIENCE, 2016, 37(9): 150-154.
[9]	HU Zhihe, ZHANG Qingqing, WU Zijian, XUE Lu, JIA Ying, WANG Xingxuan. Effect of Ultra-High Pressure Treatment on Tropomyosin Conformation in Litopenaeus vannamei [J]. FOOD SCIENCE, 2016, 37(23): 25-31.
[10]	MAO Xue, LIU Yumei. Comparison of Analytical Methods for the Determination of Proanthocyanidin in Grape Vines Proanthocyanidin Contents of Different Grape Varieties [J]. FOOD SCIENCE, 2016, 37(12): 169-175.
[11]	SHAO Yating, MAO Zhicheng, WANG Peilin, CHEN Jin, CAO Qiu’e*. Determination of Copper in Flour and Tea by Resonance Light-Scattering Technique with Cu2+-Tungstate-Rhodamine 6G System [J]. FOOD SCIENCE, 2015, 36(4): 110-113.
[12]	QIN Jianfang1, LI Jiarun2, GONG Qiaojuan1,*, YANG Haiying1, WANG Yongdong3, YAO Chenzhong1, HUANG Shan1. Catalytic Kinetic Spectrophotometric Determination of Trace Formaldehyde in Beer [J]. FOOD SCIENCE, 2015, 36(24): 205-208.
[13]	YU Gang1, QIN Peng1,2, CHEN Pimao1, QIN Chuanxin1, YANG Xianqing1. Determination of Copper Ion in Chitosan Membrane by Microwave Digestion and Graphite Furnace Atomic Absorption Spectrophotometry [J]. FOOD SCIENCE, 2015, 36(2): 201-203.
[14]	ZHU Hao-jia, PAN Dao-dong*, GU Yuan-yuan, LI Jian-long, ZHAO Zi-wei, DING Lin. Determination of Cadmium, Lead and Copper in Milk by Hg-Plated Anodic Stripping Voltammetry [J]. FOOD SCIENCE, 2014, 35(8): 121-124.
[15]	XIE Qian, WANG Wei, CHEN Qing-xi*. Comparative Study on Three Different Methods for the Determination of Total Phenolics in Chinese Olive [J]. FOOD SCIENCE, 2014, 35(8): 204-207.

Spectrophotometric Determination of Trace Copper in Food Grains with Eriochrome Black T

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments