Determination of iron in lettuce by wet digestion visible spectrophotometry

doi:10.14088/j.cnki.issn0439-8114.2022.24.030

Abstract

Abstract: The experimental conditions were optimized for the determination of iron content in Lactuca sativa Linn. by o-phenanthroline spectrophotometry. Some factors affecting the absorbance of iron standard solution were studied. These factors included the selection of the best absorption wavelength, the dosage of hydroxylamine hydrochloride, acetic acid sodium acetate and o-phenanthroline, and color development time. The results showed that the content of iron in Lactuca sativa Linn. powder was 8.54 μg/g, the RSD was 0.26%, and the repeatability and accuracy were good.

Key words: spectrophotometry, lettuce（Lactuca sativa Linn.）, iron

CLC Number:

O657.3

LIU Bo-wen, WANG Huan, WU Yu, XIONG Bo, LIU Xiao-xia. Determination of iron in lettuce by wet digestion visible spectrophotometry[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(24): 140-143.

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Determination of iron in lettuce by wet digestion visible spectrophotometry

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