FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 216-218.doi: 10.7506/spkx1002-6630-200906049

Previous Articles     Next Articles

Dual-wavelength Spectrophotometric Determination of Calcium in Food

WANG Yu-bao,CHEN Yu-jing*,HOU Fa-ju   

  1. (College of Chemistry and Materials Science, Ludong University, Yantai 264025, China)
  • Received:2008-04-25 Revised:2008-07-28 Online:2009-03-15 Published:2010-12-29
  • Contact: CHEN Yu-jing*, E-mail:rabbit197968@sina.com

Abstract:

In the presence of peregal, calcium reacts with arsenazo Ⅰ to form a stable purple complex in NH3-NH4Cl buffer solution (pH 9.5), and then with the measuring and reference wavelengths of 570 nm and 480 nm respectively, a new dual-wavelength dual-peak spectrophotometric method for the determination of calcium content was developed in this study. The results showed that the dual-wavelength spectrophotometer is more sensitive than the single-wavelength spectrophotometer, ε0 = 6.16×104 L/mol·cm, and the calcium content accords with Bill’s law in the range of 0 to1.3 μg/ml. The method was applied in the etermination of calcium in milk powder and glucose samples. The obtained results are satisfying.

Key words: dual-wavelength spectrophotometry, rsenazo Ⅰ, calcium

CLC Number: