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首页> 外文期刊>Computational Chemistry >Oxidation and Complexation-Based Spectrophotometric Methods for Sensitive Determination of Tartrazine E102 in Some Commercial Food Samples
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Oxidation and Complexation-Based Spectrophotometric Methods for Sensitive Determination of Tartrazine E102 in Some Commercial Food Samples

机译：氧化和络合分光光度法灵敏测定一些商业食品样品中的酒石酸E102

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Two new sensitive spectrophotometric methods are reported for determination of tartrazine (Tz) (E102) in some commercial food samples. The first method involves two coupled reactions, the reduction of Cu(II) to Cu(I) by the analyte in acetate buffer medium (pH = 5.9) at 30°C and the complexation reaction between Cu(I) and Tz oxidized form to yield Cu-Tz complex (method I). The other method is based on oxidation of Tz by alkaline KMnO4. These reactions are monitored spectrophotometrically at maximum absorbances 332 and 610 nm for methods (I and II) respectively. Variables affecting these reactions are carefully studied and the conditions are optimized. The stability constants are calculated at 293, 303, 313 and 323 K. The thermodynamic parameters, Gibb’s free energy change (ΔG), entropy change (ΔS), and enthalpy change (ΔH) associated with the complexation reaction are calculated and discussed. Under optimized conditions the proposed methods (I, II) obey Beer’s law 10.69 - 85.50, 5.34 - 34.12 μg·ml-1 of Tz respectively. The molar absorptivity, sandel sensitivity, detection and quantification limits are calculated. Matrix effects are also investigated. The methods are successfully applied to the quantification of Tz in different commercially food samples. The results obtained are in good agreement with those obtained by the reported methods at the 95% confidence level.
机译：报道了两种新的灵敏分光光度法测定一些商业食品样品中的酒石黄（Tz）（E102）。第一种方法涉及两个偶联反应：在30°C的乙酸盐缓冲液（pH = 5.9）中，分析物将Cu（II）还原为Cu（I），以及Cu（I）和Tz氧化形式之间的络合反应产生Cu-Tz络合物（方法I）。另一种方法是基于碱性KMnO4氧化Tz。对于方法（I和II），分别在最大吸光度332和610nm处分光光度法监测这些反应。仔细研究影响这些反应的变量并优化条件。在293、303、313和323 K处计算稳定性常数。计算和讨论了与络合反应相关的热力学参数，吉布的自由能变化（ΔG），熵变化（ΔS）和焓变（ΔH）。在最佳条件下，建议的方法（I，II）分别遵守Tz的比尔定律10.69-85.50、5.34-34.12μg·ml-1。计算摩尔吸光度，sandel灵敏度，检测和定量极限。还研究了基质效应。该方法已成功应用于不同商业食品样品中Tz的定量分析。所获得的结果与通过报道的方法在95％置信水平下获得的结果高度吻合。

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