AGFD 112 |
| Iron is a biologically important element. In the present study, quantitative analysis of iron in the food products using a new catalytic spectrophotometric method has been developed. The method is based on a new reaction system, i.e. iron (III) catalyzes the oxidation of benzene-azo-chromotropic acid disodium salt by potassium periodate. It is highly sensitive with a detection limit as low as 1.6 ng/mL. In addition, its selectivity is outstanding, and among the common ions, only copper (II) is found to interfere the analysis. However, the interference can be readily eliminated by addition of 1,6-diaminohexane for shielding. The method has been successfully applied to analyze the iron amounts in some food products, such as soybean, eggs, and formula powders. The details of the results will be presented. |
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General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster
Sci-Mix
Division of Agricultural & Food Chemistry |