アセチルアセトンを用いる食品中のホルムアルデヒドのけい光分析
1970 年 11 巻 4 号 p. 249-255
詳細
1970 年 11 巻 4 号 p. 249-255
The fluorometric method for determination of formaldehyde by means of Hantzsh reaction reported by Sidney Belman was improved and a new determination method of formaldehyde in food was established.
To 5ml of formaldehyde solution in a test tube is added 1ml of acetylacetone reagent and the test tube is heated in a boiling water bath for 10 minutes. After cooling to room temperature, 4ml of ethyl-alcohol is added. The solution gives a fluorescence spectrum with an excitation maximum at 416mμ and an emission maximum 500mμ.
A linear line relationship between formaldehyde concentration and fluorescence intensity was obtained within the range of 0.05-0.5μg/ml.
Influence of other substances on the reaction was studied in detail. This method was successfully applied to the determination and the identification of formaldehyde in several foods.
