Qualitative and Quantitative Detection of Benzoyl Peroxide in Wheat Flour
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Abstract:
Based on the principle that Fe2 + is oxidized to Fe3+ by benzoyl peroxide (BPO) under acidic and heating conditions, and orange complex was generated by Fe3+ and diantipyryl methane (DAPM), visual colorimetry for fast qualitative analysis and spectrophotometric for quantitative analysis of BPO in wheat flour were built. In this paper, the experimental conditions of BPO detection method were optimized, and the experimental influencing factors including buffer solution content, ammonium ferrous sulfate content, DAPM content, reaction temperature and reaction time were studied. The results showed that under the optimum conditions,the color of the complex gradually deepened with the increase of BPO content, and chromatic values changed regularly. It was obeyed Beer’s law when the concentration range of BPO was within 0~12 mg/L. The linear regression equation was ΔA = 0.036 + 0.110 C (mg/L) with correlation coefficient of 0.9996, and the apparent molar absorption coefficient was 2.765×104 L/(mol?cm) at 420 nm. The recovery rate for spiked standards was 97.0~101.8%, with the relative standard deviation (RSD) less than 5%. The BPO content range was rapidly determined by visual colorimetry, and its detection limit was 0.016 mg/L.