Spectrophotometric Determination of Benzoyl Peroxide in Wheat Flour Using KI-Rhodamine 6G System

Abstract

Abstract: A sensitive spectrophotometric method has been developed for the determination of trace amounts of benzoyl peroxide (BPO) based on the oxidation of I- to I3- by BPO and the further reaction of I3- with rhodamine 6G to form an ion association complex in H2SO4 solution. The ion association complex had maximum absorption at 560 nm and its absorbance (A) showed a good linear relationship with BPO concentration (c, mg/mL) within the range of 0.3–5.9 mg/L: A = 0.2174 + 0.0833 c, with a correlation coefficient of 0.9985. The calculated apparent molar absorption coefficient was 2.13 × 104 L/(cm·mol). The average spike recovery rates of BPO in two commercial samples were 96.5% and 98.6%, respectively. Satisfying results were obtained in practical applications of this method with a relative error of less than 5% compared with HPLC results.

Key words: spectrophotometry, benzoyl peroxide, rhodamine 6G, wheat flour

CLC Number:

O657.32

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