Spectrophotometric Determination of Iron In Wines, Vegetables, Pharmaceutical Compounds and Minerals With Mandelohydroxamic Acid (Mha)

Abstract

A new reagent, mandelohydroxamic acid (MHA), which has an easy synthesis and an high water solubility (64.48 gL⁻¹) is proposed for a simple, rapid, selective and sensitive method for the spectrophotometric determination of iron based upon the formation of the MHA-Fe(III) complex and its extraction into n-butanol under optimum operating conditions. A yellow color is formed when the complex is extracted from acidic aqueous medium (Vw/Vo[dbnd]5) in the organic solvent (apparent molar absortivity 1.15 10⁴ L mol⁻¹ cm⁻¹ at a wavenlength of 430 nm). the relative error is 0.5% (2 ppm of iron) and the detection limit is 0.05 g mL⁻¹ of Fe(III). the method has been applied to the determination of iron in wines, vegetables, pharmaceutical compounds and minerals.

Key Words:

• Mandelohydroxamic acid
• Iron
• Spectrophotometry
• Analysis