期刊名称：Journal of Materials and Environmental Science
印刷版ISSN：2028-2508
出版年度：2011
卷号：2
期号：1
页码：71-76
出版社：University of Mohammed Premier Oujda
摘要：The bromate is used in bread making as agent of maturation, however it has a high potential toxic. A rapid and reliable spectrophotometric method was validated to determine the level of bromate in bread; this method is based on the red-ox reaction between bromate and promethazin in acidic medium. This produced a red-pink product with maximum absorption at 515nm. The calibration curve was linear (r = 0.9989) over the range 0.5 μg/ml – 4.5 μg/ml of bromate, the proposed method has been successfully applied to determination of bromate in commercial bread.
关键词：Bromate; bread; analysis; spectrophotometry; validation; control
