Spectrophotometric Determination of Trace Chromium in Food Samples

Author

Wu, Dan ; Liu, Shuyuan ; Li, Yan ; Zhu, Peihua ; Wei, Dong ; Wei, Qin

Author_Institution

Coll. of Chem. & Chem. Eng., Univ. of Jinan, Jinan, China

fYear

2009

fDate

11-13 June 2009

Firstpage

1

Lastpage

4

Abstract

A novel spectrophotometric method for the determination of trace amount of Chromium (VI) by tri-hydroxyl phenylfluorone (THPF) in the microemulsion medium has been developed. All the variables were studied in order to optimize the reaction conditions. At pH = 5.82, Cr(VI) reacts with THPF to form a 1 : 2 complex, which has a maximum absorption at 560 nm with a molar absorptivity of 8.99times10⁴ L/mol/cm. Beer´s law is obeyed over the range of 0 ~ 0.7 mug/mL of Cr(VI). The method is highly sensitive and has been applied in determination of Cr (VI) in food samples with satisfactory results. The relative standard deviation is less than 1.1% and the recovery is 96.7- 106%.

Keywords

chemical sensors; chromium; food safety; microemulsions; pH; spectrochemical analysis; spectrophotometry; Beer´s law; Cr; food samples; microemulsion medium; molar absorptivity; pH; spectrophotometric determination; trace chromium; trihydroxyl phenylfluorone; Absorption; Biomembranes; Chemical engineering; Chemistry; Chromium; Educational institutions; Humans; Interference elimination; Mass spectroscopy; Oxidation;

fLanguage

English

Publisher

ieee

Conference_Titel

Bioinformatics and Biomedical Engineering , 2009. ICBBE 2009. 3rd International Conference on

Conference_Location

Beijing

Print_ISBN

978-1-4244-2901-1

Electronic_ISBN

978-1-4244-2902-8

Type

conf

DOI

10.1109/ICBBE.2009.5163417

Filename

5163417