Speciation and Determination of Low Concentration of Iron in Beer Samples by Cloud Point Extraction,Journal of Chemical Education

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Speciation and Determination of Low Concentration of Iron in Beer Samples by Cloud Point Extraction
Journal of Chemical Education ( IF 2.5 ) Pub Date : 2018-01-23 00:00:00 , DOI: 10.1021/acs.jchemed.7b00544
Lida Khalafi ₁ , Pamela Doolittle ₁ , John Wright ₁

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A laboratory experiment is described in which students determine the concentration and speciation of iron in beer samples using cloud point extraction and absorbance spectroscopy. The basis of determination is the complexation between iron and 2-(5-bromo-2- pyridylazo)-5-diethylaminophenol (5-Br-PADAP) as a colorimetric reagent in an aqueous micellar solution followed by cloud point extraction for preconcentration. Total iron and Fe(II) were determined with and without addition of ascorbic acid as a reducing agent, respectively. The determination of iron concentration in real beer samples using cloud point extraction provides an opportunity for students to become familiar with preconcentration, complexation chemistry, masking agents, and the speciation of an analyte. Students also gain hands-on experience with adapting methods from scientific literature, using absorbance spectroscopy, and exploring quality control techniques, such as method detection limits and spike recovery.

中文翻译：

浊点萃取法在啤酒样品中低铁的形态分析和测定

描述了一个实验室实验，学生可以使用浊点提取和吸收光谱法确定啤酒样品中铁的浓度和形态。测定的基础是铁和2-（5-溴-2-吡啶基偶氮）-5-二乙基氨基苯酚（5-Br-PADAP）作为比色试剂在胶束水溶液中的络合，然后通过浊点萃取进行预浓缩。在添加和不添加抗坏血酸作为还原剂的情况下分别测定了总铁和Fe（II）。使用浊点提取法测定真实啤酒样品中的铁浓度为学生提供了一个机会，使他们熟悉预浓缩，络合化学，掩蔽剂和分析物的形态。

更新日期：2018-01-23

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