Studies on the Determination of Zinc in Oyster Sauce by Double Wave length Spectrophotometry
A rapid and highly sensitive double wave length spectrophotometric method for the determination of traces of zinc(Ⅱ) was described. The method was based on 434nm and 573nm as the detection wavelength. Zinc (Ⅱ) reacted with xylenol orange (XO) to form a stable complex in acetic acid-acetate buffer solution at pH 5. 9. As the result, there were a negative absorption peak at 434 nm and a positive absorption peak at S73 nm. The results showed that Beer s law was obeyed in range of 0.0 to 1.3μg·mL-1 for zinc( Ⅱ),and its apparent molar absorptivity was 5.59×104 L·mol-1·cm-1. The detection limit was 3.24μg·mL-1. The relative standard deviations were between 0.50％ to 0.67％ (n=6) . The recoveries of samples were between 98.6 to 102.2％.
double wave length xylenol orange zinc oyster sauce
Li Meimei Li Naijun
School of Science Shenyang University Shenyang, China
国际会议
哈尔滨
英文
854-856
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）