Hamano T, Mitsuhashi Y, Kojima N, Aoki N, Shibata M, Ito Y, Oji Y
Public Health Research Institute of Kobe City, Japan.
Analyst. 1993 Jul;118(7):909-12. doi: 10.1039/an9931800909.
A sensitive spectrophotometric method for the determination of ethylenediaminetetraacetic acid (EDTA) in foods is described. The method involves the reaction of EDTA with Fe3+ to produce the EDTA-Fe chelate, followed by the removal of excess of Fe3+ by a chelate extraction technique using chloroform and N-benzoyl-N-phenylhydroxylamine and the formation of a chromophore with 4,7-diphenyl-1,10-phenanthroline-disulfonic acid. The calibration graph was linear in the range 0.5-40.0 micrograms cm-3 of EDTA with a slope of 21.1. The relative standard deviation at 10 micrograms cm-3 of EDTA was 1.6% (n = 10). There was no interference from most of the common ingredients of commercial foods. More than 90% of EDTA added at two levels was recovered from real samples. The method was applied to the determination of EDTA in various foods, and the results obtained were compared with those given by high-performance liquid chromatography.
本文描述了一种用于测定食品中乙二胺四乙酸（EDTA）的灵敏分光光度法。该方法包括EDTA与Fe3+反应生成EDTA-Fe螯合物，随后通过使用氯仿和N-苯甲酰基-N-苯基羟胺的螯合萃取技术去除过量的Fe3+，并与4,7-二苯基-1,10-菲咯啉二磺酸形成发色团。EDTA在0.5 - 40.0微克/立方厘米范围内校准曲线呈线性，斜率为21.1。EDTA浓度为10微克/立方厘米时的相对标准偏差为1.6%（n = 10）。市售食品中的大多数常见成分无干扰。在两个添加水平下，从实际样品中回收的EDTA超过90%。该方法应用于各种食品中EDTA的测定，并将所得结果与高效液相色谱法给出的结果进行比较。
