清酒醸造用水中の鉄分の定量

概要

論文の詳細を見る
The atomic absorption spectrometric (AA) method for determinaiton of iron in brewing water has been studied in comparison with the conventional methods using orthophenanthroline or α, α'-dipyridyl.Twenty five ml of brewing water (iron content 0.3-0.01 ppm) was added with 1 ml of 6N HCl and concentrated to 20 ml in an oven at 110℃.Concentrated mixutre was adjusted to pH 2.5-3.0 by the addition of 2 ml of 25% (W/V) sodium acetate solution, and then 1 ml of 2% ammonium pyrolysine dithiocarbamate (APDXC) solution was added to the mixture as a chelating agent. After shaking the mixture, it was added with 5 ml of saturated solution of methyl-isobutyl ketone (MIBK) and was shaken again vigrously for 2 minutes, and then the iron content of the solvent layer was determined by the AA method. Results of this procedure correspond closely with the expected values. Another recovery test by the conventional procedure was also performed by adding 2 ml of 6N HCl to 50 ml sample which was then dried up in an oven at 110℃. Mineral was extracted with N/2 HCl and the iron content of the extract was determined by the AA method. This procedure was applicable to water containing a humic substance, while this procedure gave somewhat lesser recoveries compared with the APDC-MIBK extraction procedure (92-96%).Colorimetric determination of iron by the direct orthophenan-throline (OPT) method, HCl hydrolysis-OPT (HCl-OPT) procedure and direct α, α'-dipyridyl (DP) method were compared with that by the AA method. It was found that a good recovery was obtained by the HCl-OPT procedure compared with the AA method, while the OPT and DP method showed poor recoveries.
社団法人日本生物工学会の論文
1971-05-25

清酒醸造用水中の鉄分の定量

スポンサーリンク

概要

著者

関連論文

スポンサーリンク