【作者】 刘树元； 王晋； 马洪敏； 闫涛； 陈欣； 孙舒婷； 杜斌；

【Author】 Shu-Yuan Liu, Jin Wang, Hong-Min Ma, Tao Yan, Xin Chen, Shu-Ting Sun, *Bin Du School of Chemistry & Chemical Engineering, Jinan University, 250022, Jinan

【机构】 济南大学化学化工学院；

【Abstract】 A highly sensitive and selective spectrophotometric method is proposed for the determination of trace lead in food. The method is based on the reaction of lead(II) with a new analytical reagent trihydroxyphenylfluorone (TH-PF). TH-PF reacts with lead(II) and form a stable 1 : 2 complex at pH 10.40. Its apparent molar absorption coefficient and Sandell’s sensitivity at 580 nm are 4.56 × 104 L mol-1 cm-1 and 4.54 × 10-3 μg cm-2. Beer’s law is obeyed in the range of 0 ~ 1.6 μg mL-1 of lead(II). In addition, the optimal condition for the determination with different microemulsion media was investigated in detail. Sulphydryl dextrane gel (SDG), in which sulphydryl group has a big share, is a new type metallic ion adsorbent. It presents the advantages of higher adsorption capacity, better reuse ability and higher mechanical stability. Therefore, the coexistent metal ions can be separated effectively and lead can be enriched by SDG, greatly improving the selectivity and sensibility of the system. The method is used to determine trace lead in food with satisfactory results.更多还原