Determination of Trace Vanadium in Food by Catalytic Kinetic Spectrophotometry

Abstract

Abstract: A new kinetic spectrophotometric method for the determination of trace vanadium (V) has been developed. Themethod is based on the inhibitory effect on fading reaction of trace vanadium(V) on reducing of arsenanzo I (AsA I) with sodiumhypophosphite in 0.02mol/L dilute sulphuric acid solution. The detection limit is 0.052μg/L and the linear range of determinationis 0～4.0μg/L. The method has been applied to the determination of trace vanadium (V) in food samples with satisfactory results.

Key words: vanadium (V), kinetic spectrophotometry, arsenanzo I, sodium hypophosphite, food

Wang-Li, ZHOU Zhi. Determination of Trace Vanadium in Food by Catalytic Kinetic Spectrophotometry[J]. FOOD SCIENCE, 2006, 27(3): 172-175.

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Determination of Trace Vanadium in Food by Catalytic Kinetic Spectrophotometry

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