A simple and rapid method for spectrophotometric determination of bromate in bread
作者： A. Benmoussa , J. Lamsaouri , A. Zahidi , M. Ansar , J. Taoufik
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摘要: The bromate is used in bread making as agent of mat uration, however it has a high potential toxic. A r apid and reliable spectrophotometric method was validate d to determine the level bread; this based on red-ox reaction between promethazin acidic medium. This produced red-pink product with maximum absorption at 515nm. calibration curve linear (r = 0.9989) ove range 0.5 µg/ml ‐ 4.5 bromate, pro posed been successfully applied determination commercial bread.
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