Determination of potassium iodate in  edible salt by fading spectrophotometry

Changqing Tu; Xinrong Wen

doi:10.1117/12.2640022

9 May 2022 Determination of potassium iodate in edible salt by fading spectrophotometry

Changqing Tu, Xinrong Wen

Proceedings Volume 12252, International Conference on Biometrics, Microelectronic Sensors, and Artificial Intelligence (BMSAI); 122520Q (2022) https://doi.org/10.1117/12.2640022
Event: International Conference on Biometrics, Microelectronic Sensors, and Artificial Intelligence (BMSAI), 2022, Guangzhou, China

Abstract

In acidic medium and under the catalysis of KBr, orange yellow 1 can be oxidized by KIO₃ and this causes the solution to fade. A good linear relationship is obtained between the fading degree of the solution and KIO₃ dosage. Hereby, a new method for the determination of KIO₃ content in edible salt by fading spectrophotometry is established. The experimental results show that maximum absorption wavelength of orange yellow 1 is 490 nm in acidic medium, the linear relationship between the KIO₃ mass concentration and the change value of absorbance is ΔΑ=-0.0402+0.0745C (μg/mL) when the mass concentration of KIO₃ is 0.6000~2.000 μg/mL, and the linear correlation coefficient is 0.9987. This method had been successfully applied to determinate KIO₃ in edible salt, and the results are satisfactory.

Citation Download Citation

Changqing Tu and Xinrong Wen "Determination of potassium iodate in edible salt by fading spectrophotometry", Proc. SPIE 12252, International Conference on Biometrics, Microelectronic Sensors, and Artificial Intelligence (BMSAI), 122520Q (9 May 2022); https://doi.org/10.1117/12.2640022

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