2008•Food Science and Technology InternationalRequires access
Spectrophotometric determination of trace amounts of zinc in food by catalytic kinetics
Chengping Li
Open publisher page 0 citations
Abstract
The catalytic effect of zinc on the decolorizing reaction resulted from the oxidation of Bromocresol green with hydrogen peroxide was found. The optimum conditions influencing the rate of the reaction were obtained. A new catalytic spectrophotometric method for the determination of trace zinc was thus developed. The linear range of 0.10～6.0 μg/L was obtained for zinc. The detection limit is 5.6×10-11 g/mL. The method was been used to determine trace zinc in samples with satisfactory results.