Spectrophotometric iron (Ⅲ) determination and optimizing of isomaltooligosaccharide-iron complex using phenanthroline

Authors

HU Li, College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control, Chongqing 400715, China
JIANG Changzhao, College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control, Chongqing 400715, China
ZHANG Jing, College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control, Chongqing 400715, China
PAN Hongchun, College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control, Chongqing 400715, China
LIU Hong, College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control, Chongqing 400715, China

Abstract

In this study，the detection approach was established for spectrophotometric determination of iron (Ⅲ), existing in the form of isomaltooligosaccharide-iron (Ⅲ) complex. The method was optimized by operating experiments considering the factors of the process. Several factors effected on isomaltooligosaccharide-iron (Ⅲ) complex digestion, including the volume fraction of acid, the heating temperature and time, and this approach yielded to accurate results except the kinds of acid. The digestion was positively correlated with the acid volume fraction, heating temperature and time. It was found that over 2 mL phenanthroline solution was demanded and that the complexation could maintain stability within pH 3-8 at 240 min. Good linear correlation personated in 1-5 mg/L of iron concentration, R²=0.999 9. Iron contents of isomaltooligosaccharide-iron (Ⅲ) complex were 42.04%, 40.43% and 39.45% respectively. Therefore, a simple, rapid, sensitive and selective assay for iron (III) determination was proposed successfully by the results of average recovery and precision of the experiments.

Publication Date

10-28-2016

First Page

48

Last Page

52

DOI

10.13652/j.issn.1003-5788.2016.10.011

Recommended Citation

Li, HU; Changzhao, JIANG; Jing, ZHANG; Hongchun, PAN; and Hong, LIU (2016) "Spectrophotometric iron (Ⅲ) determination and optimizing of isomaltooligosaccharide-iron complex using phenanthroline," Food and Machinery: Vol. 32: Iss. 10, Article 11.
DOI: 10.13652/j.issn.1003-5788.2016.10.011
Available at: https://www.ifoodmm.cn/journal/vol32/iss10/11

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