Food and Fermentation Industries >

2023 , Vol. 49 >Issue 12: 264 - 268

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032931

Determination of C2O42- in spinach and chives by discoloration spectrophotometry

  • PANG Haixia ,
  • LI Yu ,
  • JIANG Min ,
  • ZHANG Dan ,
  • XIONG Haitao
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  • (Shaanxi Key Laboratory of Catalysis, School of Chemical and Environmental Sciences, Shaanxi University of Technology, Hanzhong 723001, China)

Received date: 2022-07-11

  Revised date: 2022-08-25

  Online published: 2023-07-13

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Abstract

C2O2-4 and Fe3+ can form stable complex [Fe (C2O4) 3]3- that makes the complex of chrome cyanine R and Fe3+decompose, the color of the solution becomes red from blue, the recognition of C2O2-4 ion in water was realized by the naked eye, the decrease of absorbance ΔA at 647 nm is proportional to the concentration of C2O2-4, while other common anions do not cause the corresponding color and spectral changes.Based on this observation, this study established a novel method for the identification and detection of C2O2-4.Under the optimal experimental conditions, the relative absorption intensity showed a good linear relationship with the concentration of C2O2-4 in the range from 2.0×10-5 mol/L to 1.4×10-4 mol/L, the method could apply to detect the content of C2O2-4 in vegetables with the recoveries of 93.3%-104.3%.

Key words： Fe3+-chromium cyanine R; C2O2-4; identification; detection; vegetables

Cite this article

PANG Haixia , LI Yu , JIANG Min , ZHANG Dan , XIONG Haitao . Determination of C2O42- in spinach and chives by discoloration spectrophotometry[J]. Food and Fermentation Industries, 2023 , 49(12) : 264 -268 . DOI: 10.13995/j.cnki.11-1802/ts.032931

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